Instructions: For The Crust:
Butter the bottom and side of a 2 3/4-inch high 9-inch springform pan.

Wrap the outside of the pan with a double layer of foil.

Process the cookies, hazelnuts, sugar and cinnamon in a food processor until finely ground. Add the butter.

Process until moist clumps form. Press the mixture onto the bottom and up side of the prepared pan. Chill while preparing the filling.

For The Filling:
Beat the cream cheese in a mixer bowl until light and fluffy. Add the sugar, beating until smooth. Add the eggs 1 at a time, beating well after each addition, Beat in the sour cream and 1/2 cup of the whipping cream.

Dissolve the espresso powder in the warm water in a bowl. Add to the creamed mixture with the vanilla, beating well. Stir in the hazelnuts.

Spoon into the prepared pan. Place the pan in a large baking pan filled with enough water to come halfway up the side of the springform pan.

Bake at 350 degrees for 1 1/4 hours or until puffed and almost set. Turn off the oven. Let the cheesecake stand in the oven with the door ajar for 1 hour.

Remove from the pan of water and cool on a wire rack. Chill, covered with foil, for 8 to 10 hours before serving. Loosen the cheesecake by running a knife around the side of the pan before removing.

Beat the remaining 2/3 cup whipping cream in a mixer bowl until stiff peaks form. Spoon into a pastry bag fitted with a large star tip. Pipe around the top edge of the cheesecake. Garnish with chocolate-covered espresso beans.

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