Cappuccino Cheesecake

Cheesecake: 
1-1/2 cups finely chopped nuts (any variety) 
1 cup plus 2 Tablespoons granulated sugar 
3 Tablespoons butter, melted 
32 ounces cream cheese, softened 
3 Tablespoons all-purpose flour 
4 eggs 
1 cup sour cream 
1 Tablespoon instant coffee 
1/4 teaspoon cinnamon 
1/4 cup orange juice 

Topping for cooled cheesecake: 
1 cup mini chocolate chips 
1/3 cup heavy cream 
mixture of cocoa powder, cinnamon, and sugar 
2 Tablespoons espresso or very strong coffee 

Cheesecake:
Combine nuts, 2 Tablespoons sugar, and butter in a bowl and mix. Pour into 9-inch springform pan and press onto bottom. Set aside. In a food processor combine cream cheese and remaining cup of sugar. Mix until light and completely combined. Add flour and eggs, one at a time. Add sour cream and cinnamon. Combine the instant coffee and orange juice to dissolve the powder, then add to cream cheese mixture. Pour into pan and place in a 350-degree oven for approximately 1 hour. Check for doneness by shaking gently. Cool completely. 

Topping:
Heat all ingredients and stir until melted. Drizzle topping heavily in a zigzag pattern over cheesecake. Sprinkle with mixture of coco powder, cinnamon, and sugar. Garnish plate with an additional sprinkle of the sugar mixture around the plate highlighted with a chocolate-covered strawberry.

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