Combine baking crumbs, nuts and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, sugar and coffee in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 hour or until centre is almost set. Run knife around rim of pan to loosen cake. (Do not remove rim.)
Roll marzipan into 9-inch circle; carefully place over hot cheesecake. Cover with foil. Refrigerate 4 hours.
Remove rim of pan. Melt chocolate as directed on package. Mix with 1/2 cup cream; pour over cheesecake. Cool completely.
Beat remaining cream with mixer on high speed until stiff peaks form. Use to garnish cheesecake with coffee beans.
Kraft Kitchen Tips!
Enjoy a serving of this rich and indulgent cheesecake on special occasions.
Recipe can be prepared using homemade or store-bought marzipan.
Cheesecake can be refrigerated overnight before serving.
Calories From Fat
% Daily Value
Fat 48 g
Saturated fat 25 g
Cholesterol 160 mg
Sodium 400 mg
Carbohydrate 56 g
Fibre 4 g
Sugars 44 g
Protein 12 g
16 servings, 1 piece (141 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.