-
1
Process graham crackers and 1/2 cup hazelnuts in a food processor until finely ground. Add melted butter; pulse 4 or 5 times or until blended. Press mixture into bottom and 1 1/2 inches up sides of a 10-inch springform pan; freeze 15 minutes. Carefully spread melted mini-morsels over frozen crust. Freeze 15 minutes.
-
2
Meanwhile, beat cream cheese and softened butter at medium speed with an electric mixer just until smooth. Add melted white chocolate, beating just until blended.
-
3
Add eggs, 1 at a time, and yolk, beating just until blended after each addition. Stir in toffee bits and next 4 ingredients. Pour batter into prepared crust.
-
4
Bake at 325u00b0 for 1 hour and 15 minutes or until almost set.
-
5
Meanwhile, combine sour cream, sugar, and 1 tablespoon liqueur in a medium bowl. Remove cheesecake from oven; carefully spoon sour cream mixture evenly over cheesecake.
-
6
Bake 15 more minutes; remove from oven. Run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Serve with sweetened whipped cream, toffee bits, and hazelnuts. Store in refrigerator.
-
7
Tip: There are 8 cups of batter for this stately cheesecake. Once the sour cream mixture is added, the pan will be very full, so be careful when transferring to and from the oven.
