preheat oven to 350°. To make the crust, coat a 9 inch springform pan with cooking spray. Put all remaining ingredients in a bowl and stir until well mixed. Pour into the prepared pan and press evenly over the bottom and 1 inch up sides.
To make the filling, beat cream cheese and both sugars with electric mixer until smooth, scraping down the sides of the bowl at least twice. Add eggs one at a time, mixing well after each addition. Add espresso and vanilla and beat until the batter is smooth. Stir in the chocolate almond clusters by hand. Pour the batter over the crust in the pan.
Bake for 40 to 60 minutes or until set. The cheesecake will still jiggle a little in the center. Remove from the oven and let cool. Refrigerate until chilled.
To make the topping, put sour cream, espresso and Brown sugar in a bowl and stir to mix. Spread topping over the cheesecake and sprinkle with chopped candied clusters. Remove from the pan. Makes 12 servings.