Make the crust: Put the cookies and into a food processor, process until fine. Add the walnuts (or another nut) and using on/off pulses, process until they look like a coarse meal. (You want only little tiny pieces of the nut to show themselves, just for some texture and crunch). Stir the melted butter in. Press into a 10-inch springform pan molding the crumbs to come up the side. Bake at 325°F for 5 minutes. Remove and let cool.
While the crust cools, make the filling. Dissolve the espresso in the hot water, then mix in the Kailua.
Using an electric mixer, beat the cream cheese and mascarpone together until light and fluffy. Add the sugar and beat until well combined. Add the eggs, 1 at a time. Add the Kailua and espresso mixture and mix well.
In a small saucepan combine the cream and chocolate. Melt over low heat until the chocolate melts.
Pour ½ of the cheese filling into the cooled crust, drop 5 tablespoons of the melted chocolate around the edge of the cheesecake, spacing them evenly. Using a sharp knife, swirl the chocolate into the filling. Carefully pour the rest of the cheese mixture in, drop the remaining chocolate by tablespoons into the center 6 inches, spacing evenly. Using your sharp knife, swirl the mixtures together.
Bake at 325°F for 30 – 35 minutes. The edges should be puffy and the center will wobble slightly. Cool on a rack. Chill overnight. (can be prepared 3 days ahead).
Run a small sharp knife to loosen, release pan sides and remove. Allow to sit for 30 minutes at room temperature before serving.