Prep Time: 25 min
Total Time: 5 hr 35 min
Makes: 16 servings
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1-1/2 cups finely chopped PLANTERS Walnuts
3 Tbsp. butter or margarine, melted
2 Tbsp. sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. MAXWELL HOUSE Instant Coffee
1/4 tsp. ground cinnamon
1/4 cup boiling water
1-1/2 cups thawed COOL WHIP Whipped Topping
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F 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 450°F.
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 250°F. 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.