Espresso-Hazelnut Cheesecake

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Title: Espresso-Hazelnut Cheesecake
Categories: Desserts, Cheesecakes, Cakes
Yield: 14 servings

8 1/2 oz Butter biscuit cookies
1/2 c Hazelnuts; toasted & husked
2 tb Sugar
1 ts Cinnamon; ground
5 tb Unsalted butter; melted
2 lb Cream cheese; room temp
1 1/4 c Sugar
4 lg Eggs
1 c Sour cream
1/2 c Whipping cream; chilled
2/3 c Whipping cream; chilled
3 tb Instant espresso powder
2 tb Water; warmed
2 ts Vanilla extract
3/4 c Hazelnuts, dry-roasted;
-coarsely chopped
Chocolate covered espresso
-beans

Recipe by: Bon Appetit Magazine
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. 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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