Combine first 3 ingredients, and press mixture on bottom and 2 inches up sides of a 9-inch springform pan. Set aside.
Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating until blended. Add eggs, one at a time, beating until blended after each addition. Stir in vanilla and sour cream.
Pour batter into prepared crust. Bake at 350° for 1 hour and 10 minutes or until almost set. Turn oven off. Partially open oven door, and let stand in oven 1 hour. Remove from oven, and cool completely in pan on wire rack. Cover and chill 8 hours. Remove sides of springform pan before serving. Serve with Espresso Fudge Sauce.