Cappuccino Cheesecake with Nut Crust

Ingredients:

1 1/2 cups finely chopped nuts

3 tablespoons butter or margarine melted

2 tablespoons granulated sugar

1 tablespoon NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules

1/4 teaspoon ground cinnamon

1/4 cup boiling water

4 packages (8 ounces each) cream cheese at room temperature

1 cup granulated sugar

3 tablespoons all-purpose flour

4 large eggs

1 cup sour cream

NESTLÉ® TOLL HOUSE® Baking Cocoa

Directions:

PREHEAT oven to 325° F. COMBINE nuts, butter and 2 tablespoons sugar in medium bowl; press onto bottom of 9-inch springform pan. BAKE for 10 minutes. Set crust aside; increase oven temperature to 450° F. DISSOLVE coffee granules and cinnamon in boiling water. Let sit until cool. COMBINE cream cheese, 1 cup sugar and flour in large bowl. Mix at medium speed with an electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Blend in sour cream. Gradually add cooled coffee mixture to cream cheese mixture; mix until well blended. Pour over crust. BAKE for 10 minutes. Reduce oven temperature to 250° F. BAKE for an additional 1 hour or until edges are set and center still moves slightly. (Top of cheesecake may crack.) Carefully run a knife or spatula around edge of cheesecake to loosen. Cool completely. Refrigerate before serving. Sprinkle with cocoa; garnish with whole coffee bean, if desired.