| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Cakes, Cheese | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Finely chopped nuts |
| 2 | tb | Sugar |
| 3 | tb | Margarine, melted |
| 4 | pk | 8-ounce cream cheese, soften |
| 1 | c | Sugar |
| 3 | tb | Flour |
| 4 | Eggs | |
| 1 | c | Sour cream |
| 1/4 | c | Cold water |
| 1 | tb | Instant coffee |
| 1/4 | ts | Cinnamon |
INSTRUCTIONS
BASE BODY BASE: Combine nuts, sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325, 10 minutes. BODY: Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Bring water to boil. Add coffee granules and cinnamon; stir until dissolved. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450, 10 minutes. Reduce oven temperature to 250; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans, if desired. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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