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1
Wrap foil tightly around outside of 9-inch-diameter springform pan.
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2
Blend hazelnuts and sugar in food processor until nuts are finely ground.
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3
Add melted butter; blend until moist clumps form.
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4
Press nut mixture onto bottom (not sides) of prepared pan.
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5
Preheat oven to 350F.
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6
Beat cream cheese, sugar and vanilla in large bowl until well blended.
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7
Beat in eggs 1 at a time.
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8
Pour filling over crust.
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9
Bake until cheesecake puffs and is set around sides but center still moves slightly when pan is gently shaken, about 50 minutes.
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10
Transfer cheesecake to rack.
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11
Run small sharp knife around pan sides to loosen cake.
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12
Cool cake completely.
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13
Remove foil from pan.
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14
Cover with plastic and chill overnight.
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15
Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves.
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16
Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes.
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17
Remove from heat; add cream (mixture will bubble vigorously).
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18
Boil sauce until reduced to 2 cups, stirring occasionally, about 5 minutes.
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19
Cool.
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20
Spoon 1/2 cup caramel sauce evenly over top of cheesecake, leaving 1/2-inch border around edge.
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21
Arrange additional hazelnuts decoratively around outside edge of cake.
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22
Cover and refrigerate cheesecake until topping sets, about 2 hours.
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23
(Can be prepared 1 day ahead.
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24
Keep cheesecake refrigerated.
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25
Cover and refrigerate remaining sauce.)
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26
Release pan sides from cheesecake.
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27
Transfer cake to platter.
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28
Rewarm remaining sauce just until pourable but not warm.
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29
Slice cheesecake.
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30
Serve, passing sauce separately.
