Cappuccino Cheesecake with Nut Crust

Cappuccino Cheesecake with Nut Crust
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  1. 1 1/2 cups finely chopped nuts
  2. 3 tablespoons butter or margarine, melted
  3. 2 tablespoons granulated sugar
  4. 1 tablespoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
  5. 1/4 teaspoon ground cinnamon
  6. 1/4 cup boiling water
  7. 4 packages (8 ounces each) cream cheese, at room temperature
  8. 1 cup granulated sugar
  9. 3 tablespoons all-purpose flour
  10. 4 large eggs
  11. 1 cup sour cream
  12. NESTLÉ® TOLL HOUSE® Baking Cocoa
  1. PREHEAT oven to 325° F.
  2. COMBINE nuts, butter and 2 tablespoons sugar in medium bowl; press onto bottom of 9-inch springform pan.
  3. BAKE for 10 minutes. Set crust aside; increase oven temperature to 450° F.
  4. DISSOLVE coffee granules and cinnamon in boiling water. Let sit until cool.
  5. 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.
  6. BAKE for 10 minutes. Reduce oven temperature to 250° F.
  7. 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.