-
1
Preheat oven to 350F.
-
2
Generously butter bottom and sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
-
3
Wrap outside of pan with double layer of foil.
-
4
Finely grind cookies, hazelnuts, sugar and cinnamon in processor.
-
5
Add butter; process until moist clumps form.
-
6
Press crumb mixture onto bottom and up sides of pan.
-
7
Chill while preparing filling.
-
8
Using electric mixer, beat cream cheese in large bowl until smooth.
-
9
Add sugar and beat until well blended.
-
10
Add eggs 1 at a time, beating just until blended and scraping down sides of bowl after each addition.
-
11
Beat in sour cream and 1/2 cup cream.
-
12
Stir espresso powder and 2 tablespoons warm water in small bowl until powder dissolves.
-
13
Add to filling and beat until blended.
-
14
Beat in vanilla.
-
15
Stir in nuts.
-
16
Pour filling into prepared pan.
-
17
Place pan in large baking pan.
-
18
Pour enough hot water into baking pan to come halfway up sides of springform pan.
-
19
Bake cake until top is puffed and center is almost set, about 1 hour 15 minutes.
-
20
Turn off oven; open door slightly.
-
21
Let cake stand in oven with door ajar 1 hour.
-
22
Remove pan from water; transfer to rack.
-
23
Cool.
-
24
Wrap in foil and chill overnight.
-
25
(Can be made 3 days ahead.
-
26
Keep chilled).
-
27
Run small knife around sides of pan to loosen cheesecake.
-
28
Remove pan sides.
-
29
Beat 2/3 cup cream in medium bowl until stiff peaks form.
-
30
Spoon whipped cream into pastry bag fitted with large star tip; pipe around top edge of cake.
-
31
Garnish with chocolate-covered espresso beans.
