Preparation / Directions:
For crust: preheat oven to 350=B0F. Generously butter bottom and sides
of=
9" diameter springform pan with 2 3/4" 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 1 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 tblsp warm water in small bowl until powder dissolves. Add to filling=
and beat until blended. Beat in vanilla. Stir in nuts.=20
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 centre 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.
Beat 2/3 cup cream until stiff peaks form, using a large star tipped bag,=
pipe around top edge. Decorate with Espresso Beans.
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