Instructions: Crust:
Combine nuts, sugar, and margarine. Press onto bottom of a 9-inch spring-form pan. Bake at 325 degrees for 10 minutes.

Filling:
Combine cream cheese, sugar and flour. Mix 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 degrees for 10 minutes. Reduce oven temperature to 250 degrees; continue baking for 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.

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