Cappuccino Cheesecake

CAPPUCCINO CHEESECAKE

1-1/2 cups finely chopped walnuts
3 Tbsp. butter or margarine, melted
2 Tbsp. sugar
1 Tbsp. instant coffee
1/4 tsp. ground cinnamon
1/4 cup boiling water
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
3 Tbsp. flour
4 eggs
1 cup sour cream
1-1/2 cups thawed whipped topping

Heat oven to 325 degrees. Mix nuts, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 minutes. Meanwhile, dissolve instant coffee with cinnamon in boiling water. Remove crust from oven. Increase oven temperature to 450 degrees. Beat cream cheese, 1 cup sugar and flour with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Blend in sour cream. Gradually beat in coffee; pour over crust. Bake 10 minutes. Reduce oven temperature to 250 degrees. Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with dollops of Cool Whip. Garnish with a sprinkle of additional cinnamon, if desired. Makes 16 servings.