Coffee cheesecake with candied walnuts

Preheat oven to 150°C. Grease and line the base and sides of a 22cm springform tin.

Crush the biscuits and walnuts into fine crumbs in a food processor. Add the butter and pulse to combine. Press the mixture into the base of the tin. Chill.

In a mixer, beat the sugar with the cream cheese on a high speed until smooth. Add the sour cream and beat on low. Add the eggs, one at a time, beating between each addition. Fold in the flour and the first measure of cream, vanilla and espresso. Pour into the chilled base. Tap the tin gently on the bench to remove any air bubbles. Bake for 75 minutes until set at the edges but still wobbly in the centre.

Turn the heat off and cool in the oven for a further hour, then chill for 2 hours or overnight.

Run a knife around the edges to remove from the tin. To serve, top with the extra whipped cream and candied walnuts.

Pour the sugar into a heavy-bottom medium saucepan. Heat until sugar begins to melt. Swirl the pot to help this, keeping it bubbling until it turns an amber colour.

Quickly add the walnuts and salt, then stir until the nuts are coated. Pour onto a baking paper-lined tray. Separate the walnuts using two forks, then cool.