Hazelnut Cheesecake

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.