1 1/2 c finely chopped nuts 
2 tblsp sugar 
3 tblsp margarine, melted 
32 oz cream cheese, softened 
1 c sugar 
3 tbsp unbleached all-purpose flour 
4  large eggs 
1 c sour cream 
1 tblsp instant coffee granules 
1/4 tsp cinnamon 
1/4 c boiling water 

      Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. 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. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; 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