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1
Preheat oven to 300F.
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2
Lightly coat a 9-inch springform pan with cooking spray.
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3
In food processor, combine cereal, walnuts and 1 tablespoon sugar; process to make fine crumbs.
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4
Place crumb mixture in prepared pan; tilt and rotate pan to coat bottom and sides with crumbs.
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5
Tap pan on counter to evenly distribute crumbs.
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6
Set aside.
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7
In small bowl, dissolve instant coffee powder in coffee liqueur or water; set aside.
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8
Place cottage cheese in a double layer of cheesecloth and gather the corners at the top; squeeze out as much liquid as possible.
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9
Place pressed cottage cheese in food processor and process about 2 minutes, until very smooth.
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10
Add sour cream, cream cheese, the remaining 1 1/4 cups sugar, flour eggs, egg whites, cocoa, salt, cinnamon and the coffee liqueur mixture; process until smooth.
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11
Transfer batter to prepared pan and bake about 1 hour, until firm around the edge but still wobbly in the center.
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12
Turn off oven.
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13
Leave cheesecake in oven with door closed for 30 minutes.
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14
Remove from oven and let cool completely on a wire rack.
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15
Remove outer ring of pan.
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16
Cover cheesecake with plastic wrap lightly sprayed with cooking spray.
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17
Refrigerate for at least 4 hours, or up to 2 days.
