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1
Position rack in center of oven and preheat to 325F.
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2
Grease 9-inch-diameter springform pan.
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3
Wrap aluminum foil around outside of pan.
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4
Place hazelnuts in pie pan and roast until brown, about 15 minutes.
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5
Transfer to kitchen towel, cover and let stand 5 minutes.
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6
Rub hazelnuts with towel to remove husks.
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7
Chop coarsely in food processor.
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8
Add graham crackers and sugar and process until fine crumbs form.
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9
Add melted butter and process until crumbs begin to stick together.
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10
Press crumbs into bottom and 1 inch up sides of prepared pan.
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11
Bake 10 minutes.
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12
Cool crust on rack.
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13
Using electric mixer, beat cream cheese in large bowl until light and fluffy.
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14
Gradually beat in sugar.
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15
Add eggs 1 at a time, beating well after each addition.
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16
Mix in white chocolate and hazelnut liqueur.
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17
Pour filling into crust, covering completely.
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18
Bake cake until edges are set and center moves only slightly when pan is shaken, about 1 hour 20 minutes.
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19
Cool completely in pan on rack.
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20
Cover and refrigerate at least 24 hours.
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21
(Can be prepared 2 days ahead.)
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22
Run small sharp knife around pan sides to loosen.
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23
Release pan sides.
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24
Transfer cheesecake to platter.
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25
Cut into wedges and serve.
