Cappuccino Cheesecake

This delightful cheesecake has great texture and flavor, and it actually tastes just like cappuccino! It's suggested to add mini chocolate chips to the batter, which brings out just the right amount of sweetness. A great garnish is piped whipped topping and cinnamon. Feel free to add more chocolate chips!

Yield

16 servings

Ingredients

1-1/2 cups finely chopped walnuts
3 tablespoons butter or margarine, melted
2 tablespoons granulated (white) sugar
4 (8 ounce) packages cream cheese, room temperature
1 cup granulated (white) sugar
3 tablespoons all-purpose flour
4 large eggs
1 cup sour cream
1 tablespoons instant coffee
1/4 teaspoons ground cinnamon
1/4 cup boiling water
1 1/2 cups thawed whipped topping

Directions

Preheat oven to 325°F (16&3deg;C). Mix walnuts, butter and 2 tablespoons sugar; press firmly onto bottom of a 9-inch pan. Bake 10 minutes. Remove from oven; cool. Increase oven temperature to 450°F (232°C).

Beat cream cheese, 1 cup sugar and flour with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Blend in sour cream.

Dissolve instant coffee with cinnamon in water; cool. Gradually add to cream cheese mixture, mixing until well blended. Pour over crust.

Bake 10 minutes. Reduce oven temperature to 250°F (121°C). Bake an additional 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with dollops of whipped topping and a sprinkle of additional cinnamon.