Double-Coffee Cheesecake

Directions

1. 1
   Heat oven to 325F.
2. 2
   Combine graham crumbs, 1/3 cup sugar and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
3. 3
   Bake 10 min.
4. 4
   Mix liqueur and instant coffee granules until blended; set aside.
5. 5
   Beat cream cheese, remaining sugar, flour and vanilla in large bowl with mixer until blended.
6. 6
   Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. 7
   Stir in coffee; pour into crust.
8. 8
   Bake 1 hour to 1 hour 10 min.
9. 9
   or until centre is almost set.
10. 10
    Run knife around rim of pan to loosen cake; cool before removing rim.
11. 11
    Refrigerate cheesecake 4 hours.
12. 12
    Meanwhile, coarsely chop 4 nuts; reserve for later use.
13. 13
    Dip remaining nuts, 1 at a time, in melted chocolate; gently shake each nut to remove excess chocolate before placing on parchment-covered tray.
14. 14
    Refrigerate until ready to use.
15. 15
    Arrange 16 chocolate-dipped nuts around top edge of cheesecake.
16. 16
    Arrange remaining chocolate-dipped nuts in centre of cheesecake.
17. 17
    Sprinkle with reserved chopped nuts.