Combine the first 3 ingredients; press this mixture firmly into the bottom of a 9-inch, buttered springform pan. Bake at 325 degrees for 10 minutes; cool on a wire rack.
Preheat the oven to 425 degrees.
Place 1 cup sugar, flour and cream cheese in a large bowl. Beat at medium speed until smooth. Add the eggs and egg whites, 1 at a time, beating well after each addition. Add the coffee, vanilla and cinnamon; beat well. Pour the cream cheese mixture into the prepared crust. Bake at 450 degrees for 10 minutes. Reduce the oven temperature to 250 degrees (leave the cheesecake in the oven) and bake an additional 1 hour or until the cheesecake is almost set. Remove the cheesecake from the oven and cool to room temperature. Cover and refrigerate overnight. When ready to serve remove the side and bottom, if desired and cut into 16 wedges. Serves 16.