*  Exported from  MasterCook  *
 
                        Espresso-Hazelnut Cheesecake
 
 Recipe By     : Bon Appetit Magazine
 Serving Size  : 14   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8 1/2  oz            Butter biscuit cookies
      1/2  c             hazelnuts -- toasted & husked
    2      tbsp          sugar
    1      tsp           cinnamon -- ground
    5      tbsp          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      tbsp          instant espresso powder
    2      tbsp          water -- warmed
    2      tsp           vanilla extract
      3/4  c             hazelnuts, dry-roasted -- coarsely chopped
                         chocolate covered espresso beans
 
 For crust: preheat oven to 350°F.  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.
 
                    
 
 
 
                    - - - - - - - - - - - - - - - - - -