Espresso Hazelnut Cheesecake


14 servings

CRUST:
8.5 oz butter biscuit cookies
.5 cups hazelnuts, toasted, husked
2 tablespoons sugar
1 teaspoon cinnamon
5 tablespoons unsalted butter, melted

FILLING:
2 lbs cream cheese, room temperature (lowfat OK)
1.25 cups sugar
4 large eggs
1 cup sour cream
.5 cup plus 2/3 cup chilled whipping cream
3 tablespoons instant espresso powder
2 tablespoons warm water
2 teaspoons vanilla
3/4 cup hazelnuts toasted, husked, coarsely chopped

Chocolate covered espresso beans for garnish

For Crust: Preheat oven to 350 degrees. Generously butter bottom and sides of 9" diameter springform pan with 2 3/4" high sides. Carefully 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 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 tablespoons water in small bowl until powder dissolves. Add to filling and beat until blended. Beat in vanilla and stir in nuts. Pour filling into prepared pan. Place in large baking pan. Pour enough hot water into baking pan to come halfway up sides of springform pan. Bake cake until tip is puffed and center is almost set, about 1 hour and 15 minutes. Turn off oven; open door slightly. Let cake stand in oven with door ajar 1 hour. Remove pan from water; transfer to rack. Cool. Wrap in foil and chill overnight. (can be made 3 days ahead. Keep chilled.)

Run small knife around sides of pan to loosen cheesecake. Remove pan sides. Beat 2/3 cup cream in medium bowl until stiff peaks form. Spoon whipped cream into pastry bag fitted with large star tip. Pipe around top edge of cake. Garnish with chocolate covered espresso beans.