"The Ladyfinger Specialist Since 1901"

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1 package (3 ounces) ladyfingers

½ cup walnuts

¼ teaspoon cinnamon

1 tablespoon melted butter or margarine

1 pound cream cheese, at room temperature

2 large eggs

1 can (14 ounces) sweetened condensed milk

½ cup cappuccino flavored instant coffee mix

1 teaspoon instant coffee granules

1 cup sour cream

2 tablespoons confectioners' sugar

Note: This recipe requires the use of a food processor

Cut 12 ladyfinger halves apart, then cut each in half diagonally, beginning and ending just below curved ends; cut 6 from left to right and 6 from right to left. Separate remaining ladyfinger halves. Place all ladyfingers and the walnuts on a baking sheet; bake at 350^o for 6 to 8 minutes until brown and crisp, turning ladyfingers over after 4 minutes. Set diagonally cut ladyfingers aside.

Put remaining ladyfingers into food processor work bowl with the walnuts and cinnamon; process to make fine crumbs. Add melted butter; pulse a few times to blend. Press mixture evenly over bottom of 9" x 2" springform pan; set aside.

In same work bowl, process cream cheese and eggs until blended. Add sweetened condensed milk, cappuccino mix and instant coffee granules; process until blended. Pour mixture over top crumb layer. Set pan on baking sheet and bake at 300^o for 45 to 50 minutes until firm when shaken gently.

Mix sour cream and confectioners' sugar; spread evenly over top of the cheesecake. Bake 5 more minutes.

Arrange pairs of diagonally cut ladyfingers with diagonal edges against each other to form hearts. Position evenly on top of cheesecake with tops of hearts near outer edge of pan. Dust every other heart around the cheesecake with sieved cocoa; leave remaining ones plain. Cool, then wrap and chill cheesecake overnight