1 and 1/2 cups finely chopped nuts (I like pecans or walnuts)
2 tablespoons granulated sugar
3 tablespoons melted butter
Preheat oven to 325 degrees. Combine the nuts, sugar and butter and press into the bottom of a 9 inch spring form pan and bake at 325 degrees for 10 minutes. Set aside to cool.
4 (8 ounce) packages of cream cheese, softened
1 c granulated sugar
4 eggs at room temperature
3 tablespoons flour
1 cup sour cream
1/4 cup cold water
1 tablespoon instant coffee granules
1/4 teaspoon cinnamon
Increase oven temperature to 450 degrees. With electric mixer on medium speed, combine the cream cheese, sugar and flour until well blended. add the eggs one at a time blending well after each addition. Blend in the sour cream.
Bring the water to a boil and add the coffee granules and cinnamon, stirring until dissolved. Allow to cool and then gradually add to the cream cheese mixture until well blended. Pour over the crust and bake at 450 degrees for 10 minutes. Decrease the oven temperature to 250 degrees and continue to bake for one hour.
Remove from oven and loosen cake from edge of pan without removing the rim. Cool to room temperature and then refrigerate several hours.
Before serving, remove rim of pan and garnish with whipped topping if desired.