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1
Preheat oven to 325; grease a 9-inch springform pan.
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2
Crust-in a food processor, fitted with a metal blade, pulse hazelnuts, sugar, and cocoa powder until fine.
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3
Pour melted butter through the feed tube and pulse until combined.
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4
Press into bottom of prepared pan.
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5
Place in oven for 10 minutes; set aside.
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6
Increase oven temperature to 350.
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7
Filling-in a small saucepan, boil espresso until it reduces to 1/4 cup; cool completely.
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8
In a large mixer bowl, beat cream cheese and sugar on med-high speed for 3 minutes.
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9
Mix in whole eggs and egg yolks, one at a time, beating after each addition.
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10
Mix in cornstarch and salt.
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11
Reduce to low speed and add reduced espresso, cream, lemon zest, lemon juice, coffee-flavored liqueur, and vanilla.
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12
Pour batter over crust; bake in preheated oven for 60-75 minutes or until the top is light brown and the center has a slight jiggle to it.
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13
Cool on a rack for 2 hours; cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
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14
Decoration-in a well chilled bowl, whip cream on medium-high speed until soft peaks form.
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15
With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form.
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16
Ice top of cake with whipped cream or pipe rosettes around top of cake, if desired.
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17
Top with candied coffee beans.
