Amaretto Cheesecake With Hazelnut Macaroon Crust

• 7 ounces flaked coconut, toasted
• 1/2 cup finely chopped hazelnuts
• 2 tablespoons unsalted butter
• 1 (24 ounce) carton low fat cottage cheese
• 2 (8 ounce) containers light cream cheese
• 3/4 cup sugar
• 2 tablespoons amaretto liqueur
• 2 eggs
• 4 egg whites
• 1/8 teaspoon cream of tartar
• 1/4 cup sugar

1. In a small bowl combine toasted coconut, ground hazlenuts and butter.
2. Press onto bottom of 10 inch spring-form pan.
3. Set aside.
4. Preheat oven 325 degrees F.
5. In food processor blend cottage cheese and cream cheese until smooth.
6. Add the 3/4 C sugar, amaretto, and whole eggs beat until smooth, put into large bowl, set aside.
7. In mixing bowl beat egg whites and cream of tartar at high speed until foamy.
8. Gradually add the 1/4 C sugar a tablespoon at a time; beating until stiff peaks form.
9. Gently fold egg white mixture into cheese mixture.
10. Pour into prepared pan.
11. Bake for 50 minutes.
12. Remove pan from oven allow to cool 15 minutes.
13. Cover and chill at least 8 hours.

coconut, hazelnuts, unsalted butter, cottage cheese, containers light cream cheese, sugar, liqueur, eggs, egg whites, cream of tartar, sugar

Taken from www.food.com/recipe/amaretto-cheesecake-with-hazelnut-macaroon-crust-28511 (may not work)