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    Source of Recipe


    List of Ingredients

    1-1/2 cups finely chopped Walnuts
    3 Tbsp. butter or margarine, melted
    2 Tbsp. sugar
    4 pkg. (8 oz. each) Cream Cheese, softened
    1 cup sugar
    3 Tbsp. flour
    4 eggs
    1 cup Sour Cream
    1 Tbsp. Instant Coffee
    1/4 tsp. ground cinnamon
    1/4 cup boiling water
    1-1/2 cups thawed Whipped Topping


    PREHEAT oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan). Mix walnuts, butter and 2 Tbsp. sugar; press firmly onto bottom of pan. Bake 10 min. Remove from oven; cool. Increase oven temperature to 450F.
    BEAT cream cheese, 1 cup sugar and flour with electric mixer on medium speed until well blended. Add eggs, 1 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 min. Reduce oven temperature to 250F. 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.




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