Preheat your oven to 350 degrees and prepare a baking sheet by lining with parchment paper and spread out the hazelnuts in an even layer. Bake for 10-13 minutes or until golden brown and fragrant.
Prepare an 9” springform pan by spraying with non-stick spray and set aside.
Prepare the crust by adding Oreo cookies to a food processor and pulse until you get about 2 cups of crumbs. Add in melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes.
To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 4-5 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
With the mixer on low speed, slowly add the sugar, flour, and instant coffee granules. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.
Slowly pour in the heavy whipping cream and start mixing on low speed. Slowly increase the speed to high and mix for about 1 minute.
Reduce the mixer to low speed and add the vanilla extract. Last, add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and mix for an additional 30 seconds.
Pour the prepared batter into the baked crust and gently tap to release any air bubbles.
Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set.
Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15 minutes before removing.
Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 2 hours to overnight.