Espresso Cheesecake

Directions

1. 1
   Preheat oven to 325; grease a 9-inch springform pan.
2. 2
   Crust-in a food processor, fitted with a metal blade, pulse hazelnuts, sugar, and cocoa powder until fine.
3. 3
   Pour melted butter through the feed tube and pulse until combined.
4. 4
   Press into bottom of prepared pan.
5. 5
   Place in oven for 10 minutes; set aside.
6. 6
   Increase oven temperature to 350.
7. 7
   Filling-in a small saucepan, boil espresso until it reduces to 1/4 cup; cool completely.
8. 8
   In a large mixer bowl, beat cream cheese and sugar on med-high speed for 3 minutes.
9. 9
   Mix in whole eggs and egg yolks, one at a time, beating after each addition.
10. 10
    Mix in cornstarch and salt.
11. 11
    Reduce to low speed and add reduced espresso, cream, lemon zest, lemon juice, coffee-flavored liqueur, and vanilla.
12. 12
    Pour batter over crust; bake in preheated oven for 60-75 minutes or until the top is light brown and the center has a slight jiggle to it.
13. 13
    Cool on a rack for 2 hours; cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
14. 14
    Decoration-in a well chilled bowl, whip cream on medium-high speed until soft peaks form.
15. 15
    With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form.
16. 16
    Ice top of cake with whipped cream or pipe rosettes around top of cake, if desired.
17. 17
    Top with candied coffee beans.