INGREDIENTS

INSTRUCTIONS

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.  From: Barry & Evelyn Brumitt - Bon
Appetit, January 1996  Busted and entered for you by: Bill Webster
Posted to MM-Recipes  Digest V4 #291 by Bill Webster
<thelma@pipeline.com> on Nov 08, 1997

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