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1
Preheat the oven to 350 degrees F.
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2
Spray 8 (10-ounce) disposable paper coffee cups with vegetable cooking spray.
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3
Divide the biscotti crust (about 3 1/2 tablespoons for each) among the prepared cups.
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4
Press down to make a thick bottom crust.
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5
Place on a baking sheet and bake until set, about 10 minutes.
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6
Remove from the oven and let cool before filling with the cheesecake batter.
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7
Lower the oven temperature to 225 degrees F.
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8
In a large bowl fitted with an electric mixer with a paddle attachment, beat the cream cheese on high speed until smooth.
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9
Combine 3/4 cup of the sugar and cornstarch in a bowl.
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10
Add to the cream cheese and beat until smooth.
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11
Beat the eggs, egg yolks, and vanilla together in a small mixing bowl.
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12
Add to the cream cheese mixture in 4 additions, scraping down the sides of the bowl between each addition.
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13
Add 1 cup of the sour cream and beat to blend.
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14
Pour half of the batter into another bowl.
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15
To 1 bowl add the hazelnut paste and liqueur, and beat to blend.
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16
To the remaining half, add the espresso and beat to blend.
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17
To make the sour cream topping, whisk the remaining 2 cups of sour cream and 1/4 cup of sugar together in a medium bowl.
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18
Set aside.
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19
Pour 1/4 cup of the hazelnut mixture into each prepared cup, and top with 1/4 cup of the espresso mixture.
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20
Bake until set, about 50 minutes.
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21
Remove from the oven and top each cheesecake with 1/4 cup of the sour cream topping.
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22
Return to the oven and bake for 15 minutes.
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23
Remove from the oven and let cool for 30 minutes on a wire rack.
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24
Refrigerate until completely cooled, at least 4 hours or overnight.
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25
To serve, run a small sharp knife under hot running water.
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26
Carefully run the knife around the inside edges of each cup to loosen the cheesecakes.
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27
With kitchen shears, cut away the cups and place the cheesecakes, crust side up, on dessert plates.
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28
Spoon the orange-caramel sauce around each cheesecake and serve.
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29
Process the biscotti in a food processor on high speed to make fine crumbs.
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30
In a medium bowl, combine the cookie crumbs, hazelnuts, sugar, and bread crumbs.
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31
Add the butter and blend with a fork.
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32
Set aside until ready to fill the cups.
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33
In a medium saucepan, combine the sugar, water, orange zest, and lemon juice.
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34
Bring to a simmer, stirring constantly until the sugar dissolves.
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35
Once the sugar dissolves, stop stirring, and continue to cook until the mixture thickens and turns golden, 10 to 15 minutes.
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36
Remove from the heat and add the orange juice (the mixture will bubble slightly).
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37
Return to medium-high heat and stirring constantly, cook for 1 minute.
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38
Remove from the heat and cool slightly.
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39
Strain through a fine mesh strainer into a clean bowl and cool to room temperature before serving.
