-
1
Lightly butter cookie sheet.
-
2
Stir chopped hazelnuts, corn syrup and brown sugar in heavy small saucepan over low heat until sugar dissolves.
-
3
Increase heat and boil mixture until candy thermometer registers 300F., tilting pan if necessary to submerge end of thermometer, about 10 minutes.
-
4
Pour praline mixture onto prepared cookie sheet.
-
5
Let cool.
-
6
Break praline into 1-inch pieces.
-
7
Grind finely in food processor.
-
8
(Praline can be prepared up to 1 week ahead.
-
9
Wrap tightly in aluminum foil and refrigerate.)
-
10
Preheat oven to 350F.
-
11
Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
-
12
Finely grind graham crackers, hazelnuts and brown sugar in processor.
-
13
Add butter and Frangelico and process until crumbs are evenly moistened.
-
14
Press crumb mixture onto bottom of prepared pan.
-
15
Bake 10 minutes.
-
16
Cool on rack.
-
17
Maintain oven temperature.
-
18
Using electric mixer, beat cream cheese with 1/2 cup sugar until light and fluffy.
-
19
Add yolks 1 at a time, beating after each addition until just blended.
-
20
Add sour cream, flour, Frangelico and vanilla and beat just until mixture is smooth.
-
21
Stir in ground praline.
-
22
Using clean dry beaters, beat egg whites until soft peaks form.
-
23
Gradually add 1/3 cup sugar and beat until stiff but not dry.
-
24
Fold egg whites into cream cheese mixture in two additions.
-
25
Pour filling into prepared crust.
-
26
Bake cake until center is just set, about 50 minutes.
-
27
Turn off oven and leave cake in oven 40 minutes longer.
-
28
Transfer cheesecake to rack and cool to room temperature.
-
29
Cut around pan sides with small sharp knife to loosen cheesecake.
-
30
Cover and refrigerate overnight.
-
31
Release pan sides.
-
32
Beat whipping cream and 2 tablespoons sugar to firm peaks.
-
33
Transfer to pastry bag fitted with medium star tip.
-
34
Pipe rosettes of cream decoratively around edge of cake.
-
35
Arrange 1 hazelnut atop each rosette.
-
36
Dust top of cheesecake with cocoa powder.
-
37
(Can be prepared 4 hours ahead; refrigerate.)
