Crust:
3/4 c hazelnuts (about 3 1/4 ounces)
12 whole graham crackers, broken
1/4 c sugar
6 tbsp (3/4 stick) butter, melted
Filling:
4 8-oz packages cream cheese
1 1/4 c sugar
4 eggs
3 oz imported white chocolate (such as Lindt), finely chopped
3 tablespoons hazelnut liqueur (such as Frangelico)
Crust:
Grease 9-inch-diameter springform pan. Wrap aluminum foil around
outside of pan. Place hazelnuts in pie pan and roast until brown,
about 15 minutes. Transfer to kitchen towel, cover and let stand
5 minutes. Rub hazelnuts with towel to remove husks. Chop coarsely
in food processor. Add graham crackers and sugar and process until
fine crumbs form. Add melted butter and process until crumbs begin
to stick together. Press crumbs into bottom and 1 inch up sides
of prepared pan. Bake at 325ºF for 10 minutes. Cool on rack.
Filling:
Using electric mixer, beat cream cheese in large bowl until light
and fluffy. Gradually beat in sugar. Add eggs one at a time, beating
well after each addition. Mix in white chocolate and hazelnut
liqueur. Pour filling into crust, covering completely. Bake cake
until edges are set and center moves only slightly when pan is
shaken, about 1 hour 20 minutes. Cool completely in pan on rack.
Cover and refrigerate at least 24 hours. Run small sharp knife
around pan sides to loosen. Release pan sides. Transfer cheesecake
to platter. Cut into wedges and serve. Serves 10.