Combine cookie crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with mixer until blended. Dissolve coffee in water. Add to cream cheese mixture; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust.
Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Sprinkle with nuts and drizzle with chocolate syrup just before serving.