PREHEAT oven to 325ºF. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix wafer crumbs, 1/2 cup of the hazelnuts and the butter; press firmly onto bottom of prepared pan.

BEAT cream cheese and 3/4 cup of the sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Dissolve coffee granules in liqueur; stir into batter. Pour over crust.

BAKE 45 to 50 min. or until centre is almost set. Meanwhile, bring remaining 1 cup sugar and the water to boil in small saucepan on medium-high heat, stirring just until sugar is dissolved. Continue boiling, without stirring, 5 to 7 min. or until syrup is thickened and begins to turn golden brown. Remove from heat. Stir in remaining 1 cup hazelnuts. Spread onto parchment-covered baking sheet. Set aside to cool.

COOL cheesecake completely. Refrigerate at least 4 hours or overnight. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Break hazelnut brittle into 16 pieces; place one on top of each cheesecake piece. Store any leftover cheesecake in refrigerator.