Espresso Hazelnut Cheesecake
8-1/2 ounces butter cookies
1/2 cup hazelnuts, toasted and husked
2 tablespoons sugar
1 teaspoon ground cinnamon
5 tablespoons unsalted butter, melted
4 pkgs. (8 oz. each) cream cheese, room temperature
1-1/4 cups sugar
4 large eggs
1 cup sour cream
1/2 cup whipping cream, chilled
3 tablespoons instant espresso powder
2 tablespoons water, warmed
2 teaspoons vanilla extract
3/4 cup hazelnuts, dry-roasted, coarsely chopped
2/3 cup whipping cream, chilled
chocolate covered espresso beans
For crust: preheat oven to 350ºF. Generously butter bottom and sides of 9-in. diameter springform pan with 2-3/4-in. high sides. Wrap outside of pan with double layer of foil. Finely grind cookies, hazelnuts, sugar and cinnamon in processor. Add butter; process until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill while preparing filling.
For filling: using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs one at a time, beating just until blended and scraping down sides of bowl after each
addition. Beat in sour cream and 1/2 cup cream. Stir espresso powder and 2 tbs. warm water in small bowl until powder dissolves. Add to filling and beat until blended. Beat in vanilla. Stir in nuts. Pour filling into
prepared pan. Place pan in large baking pan. Pour enough hot water into baking pan to come halfway up the sides of the springform pan. Bake cake until top is puffed and center is almost set, about 1-1/4 hours. Turn off oven; open door slightly . Let cake stand in oven with door ajar 1 hour. Remove pan from water and transfer to rack. Cool. Wrap in foil and chill overnight. (can be made 3 days in advance) Run small knife around sides of pan to loosen cheesecake. Remove pan sides.
Topping: Beat 2/3 cup cream until stiff peaks form, using a large star tipped bag, pipe around top edge. Decorate with espresso beans.