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1
For crust: preheat oven to 350F (180C).
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2
Generously butter bottom and sides of 9 inch diameter springform pan with 2 3/4 inch high sides.
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3
Wrap outside of pan with double layer of foil.
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4
Finely grind cookies, hazelnuts, sugar and cinnamon in processor.
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5
Add butter; process until moist clumps form.
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6
Press crumb mixture onto bottom and up sides of pan.
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7
Chill while preparing filling.
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8
For filling: using electric mixer, beat cream cheese in large bowl until smooth.
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9
Add sugar and beat until well blended.
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10
Add eggs 1 at a time, beating just until blended and scraping down sides of bowl after each addition.
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11
Beat in sour cream and 1/2 cup cream.
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12
Stir espresso powder and 2 tblsp warm water in small bowl until powder dissolves.
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13
Add to filling and beat until blended.
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14
Beat in vanilla.
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15
Stir in nuts.
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16
Pour filling into prepared pan.
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17
Place pan in large baking pan.
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18
Pour enough hot water into baking pan to come halfway up the sides of the springform pan.
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19
Bake cake until top is puffed and centre is almost set, about 1 1/4 hours.
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20
Turn off oven; open door slightly .
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21
Let cake stand in oven with door ajar 1 hour.
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22
Remove pan from water and transfer to rack.
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23
Cool.
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24
Wrap in foil and chill overnight.
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25
(can be made 3 days in advance) Run small knife around sides of pan to loosen cheesecake.
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26
Remove pan sides.
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27
Beat 23 cup cream until stiff peaks form, using a large star tipped bag, pipe around top edge.
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28
Decorate with Espresso Beans.
