Mix cookie crumbs, nuts and butter; press onto bottom of 9-inch springform pan. Bake 12 min.
Beat cream cheese and sugar in large bowl with mixer until blended. Add coffee; mix well. Add eggs, 1 at a time, beating after each just until blended. Pour over crust.
Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Prepare crust as directed, omitting the nuts.
Garnish each serving with a dollop of whipped topping, chocolate-covered coffee beans and dash of ground cinnamon.
Prepare using your favorite variety of GEVALIA Coffee.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 11g
Trans Fat 0.5g
Total Carbohydrates 19g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.