Capuccino Walnut Cheesecake

From Cleo Coyle's 'On What Grounds'

1 cup finely chopped walnuts
1 cup granulated sugar
3 tbps melted butter
32 oz softened cream cheese
2 tbps all purpose flour
4 eggs
1/4 cup sour cream
1/4 tsp cinnamon
1/2 strongly brewed espresso
1 tsp instant coffee

Topping for Cheesecake

1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1/4 cup espresso
1 tbps cocoa powder
1 tbps cinnamon
Sugar to tast

Preparation:

1.  Preheat oven to 350 degrees
2.  Combine walnuts, 2 tbps of sugar, the butter, and mix well.  Pour mixture into 9'' pan, and press onto bottom.  Set aside
3. In a food processor, combine cream cheese and remaining sugar.  Mix until light and fluffy
4.  Add flour and eggs, one at a time
5.  Add sour cream and cinnamon
6.  Dissolve the instant coffee into espresso, and add to cream cheese mixture
7.  Pour into the pan, and bake for around 1 hour.  Cake should be firm and slightly browned.  Cool completely

Topping

1.  Heat all ingredients and stir until melted
2.  Drizzle topping over the cooled cheesecake
3.  Chill cheesecake before serving