Make the crust: Place the wafers (or graham crackers) and walnuts into a food processor; process until fine. Stir in the olive oil. Press into a spring form pan, molding the crumbs to come up the sides. Bake at 325 degrees F. for 5 minutes. Remove and allow to cool.
Make the filling: Dissolve the espresso in the hot water. Using an electric mixer, beat the cream cheese and mascarpone until smooth, add the sugar and beat until the mixture is light and fluffy. Add eggs one at a time, mixing each one in before adding the next. Stir in the Kailua and espresso mixture. Combine the cream and chocolate in a heavy small saucepan. Stir over low heat until the chocolate melts. Pour half of the cheese filling into the prepared crust; drop 5 tablespoons melted chocolate mixture around the edge of the filling, spacing evenly. Using a sharp knife, swirl the chocolate into the filling. Carefully pour the remaining filling over. Drop remaining chocolate mixture by tablespoons into the center 6 inches of filling, spacing evenly. Swirl mixtures together using the tip of a knife.
Bake at 325 degrees F. for 20 - 30 minutes. Edges should puff and center will wobble slightly. Cool on a rack. Cover and chill overnight (can be prepared up to 3 days ahead).
Run a small sharp knife around the edge of the pan to loosen the cheesecake. Release sides. Let stand at room temperature 30 minutes prior to serving.