Preparation

• Heat  oven to 325ºF.
• Line  13x9-inch pan with foil, with ends of foil extending over sides. Combine baking crumbs, butter and 1/2 cup nuts; press onto bottom of prepared pan.
• Beat  cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low after each just until blended.
• Dissolve  coffee granules in liqueur; stir into batter. Pour over crust.
• Bake  45 to 50 min. or until centre of cheesecake is almost set.  Cool completely.
• Meanwhile,  bring water and remaining sugar to boil in small saucepan on medium-high heat, stirring constantly. Continue boiling, without stirring, 5 to 7 min. or until syrup is thickened and begins to turn golden brown. Remove saucepan from heat. Stir in remaining nuts. Spread onto parchment-covered baking sheet. Cool completely.
• Refrigerate  cheesecake 4 hours.
• Use  foil handles to lift cheesecake from pan before cutting to serve. Break nut brittle into 20 pieces; place 1 piece on top of each cheesecake piece.