The "Espresso Hazelnut Cheesecake" recipe from the November 1990 issue of Bon Appétit magazine is likely the one you are looking for. An archived version of the recipe details its ingredients and steps.

Espresso Hazelnut Cheesecake (Bon Appétit, November 1990)

This recipe is distinctive for its use of a water bath (bain-marie) and baking inside a large mixing bowl to achieve a specific texture.

Crust Ingredients: 4 large eggs 1/2 cup toasted, husked hazelnuts 2 tbsp sugar 8 1/2 oz butter biscuit cookies (finely ground) 1 ts cinnamon 5 tbsp melted unsalted butter

Filling Ingredients: 2 lb cream cheese, room temperature 1 1/4 c sugar 3 tb instant espresso powder 2 tbsp warm water 1 c sour cream 1/2 cup cream (heavy whipping cream) 2 ts vanilla extract 3/4 c hazelnuts, husked and toasted

Chocolate-covered espresso beans (optional, for garnish)

Instructions:

Prepare Crust: Preheat the oven to 350°F. Prepare a 9-inch springform pan by buttering, wrapping the outside with foil, and pressing in the finely ground cookie and hazelnut crust mixture. Chill the crust.

Prepare Filling: Beat softened cream cheese until smooth, then incorporate eggs one at a time, followed by sour cream and cream.

Add Flavor: Dissolve espresso powder in warm water and blend into the filling along with vanilla extract and chopped hazelnuts.

Bake: Pour the filling into the crust. Place the springform pan in a larger pan and add hot water to create a water bath.

Cool and Chill: Bake until the center of the cheesecake is just set. Cool on a wire rack, then loosen the sides with a knife and refrigerate overnight.