Hazelnut Cheesecake

Directions

1. 1
   Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2. 2
   Mix wafer crumbs, 1/4 cup of the hazelnuts and the butter; press firmly onto bottom of pan.
3. 3
   Bake 10 minutes.
4. 4
   Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
5. 5
   Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
6. 6
   Add sour cream and liqueur; mix well.
7. 7
   Stir in remaining 1/2 cup hazelnuts.
8. 8
   Pour over crust.
9. 9
   Bake 1 hour to 1 hour 5 minutes or until center is almost set.
10. 10
    Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
11. 11
    Refrigerate several hours or overnight.
12. 12
    Store leftover cheesecake in refrigerator.