Orange Cappuccino Cheese Cake              
Posted by: Elaine Wed, 25 Aug 2004, at 4:24 a.m.
Source: Decadent Cheesecakes from Cooking Class Magazine


1 1/2 c Nuts -- finely chopped
1 c Plus 2 tbs sugar -- divided
3 tbs Butter -- melted
32 oz Cream cheese -- melted
3 tbs Flour -- all purpose
4 Eggs
1 c Sour cream
1 tbs Instant coffee powder
1/4 tsp Cinnamon
1/4 c Orange juice
1 tsp Orange peel -- grated
Cinnamon sugar, whipped- cream and orange zest for - garnish

Preheat oven to 325~. Combine nuts, 2 tablespoons  sugar and butter in medium bowl; mix well. Press onto  bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven. Increase oven temperature to 450.

Beat together cream cheese, remaining 1 cup sugar and flour in large bowl until well blended. Add eggs,
one at a time, beating well after each addition. Blend in sour cream. Add coffee powder and cinnamon to orange juice; stir until coffee is dissolved. Gradually add juice mixture with orange peel to cream
cheese mixture, mixing until well blended. Pour over crust.

Bake 10 minutes. Reduce oven temperature to 250. Continue baking cheesecake 1 hour.
Loosen cake from rim of pan; cool 10 minutes.

Sprinkle with cinnamon sugar. Lightly score top of cheesecake with sharp knife. Cool completely before
removing rim of pan. Spoon desired amount of whipped cream into pastry tube; pipe around edge of
cheesecake. Sprinkle with orange zest, if desired.