CRUST--
1 1/2 cups Finely Chopped Nuts
2 tablespoons Splenda
3 tablespoons Butter, Melted

FILLING--
32 ounces Cream Cheese, Softened
3/4 cup Splenda
3 tablespoons Whole Wheat Pastry Flour
4 Large Eggs
1 cup Sour Cream
1 tablespoon Instant Coffee Granules
1/4 teaspoon Cinnamon
1/4 cup Boiling water

GARNISH--
Sugar Free Whipped cream
Coffee beans


Directions:
Combine nuts, splenda, and butter; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F. for 10 minutes.

Combine cream cheese, splenda, and flour, mixing at medium speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition. Blend in sour cream.

Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended.

Pour over crust. Bake at 450 degrees F. for 10 minutes.
Reduce oven temperature to 250 degrees F.; continue baking 1 hour.

Loosen cake from rim of pan; cool before removing rim of pan.

Chill for several hours.

Garnish with whipped cream and whole coffee beans if desired.