Hazelnut Cheesecake

• Crust:
• 1 cup reduced-fat vanilla wafer crumbs (about 30 cookies)
• 3 tablespoons sugar
• 3 tablespoons finely chopped hazelnuts, toasted
• 1 tablespoon butter, melted
• Cooking spray
• Filling:
• 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
• 1 (8-ounce) block fat-free cream cheese, softened
• 1 cup fat-free sour cream
• 1 1/3 cups sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 4 large egg whites
• 1 large egg
• 1/4 cup Frangelico (hazelnut-flavored liqueur)
• 2 teaspoons vanilla extract

1. Preheat oven to 400u0b0.
2. To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter; toss with a fork until moist. Press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400u0b0 for 7 minutes or until lightly browned. Cool on a wire rack.
3. Reduce oven temperature to 325u0b0.
4. To prepare filling, place cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add sour cream; beat until combined. Combine 1 1/3 cups sugar, flour, and salt, stirring with a whisk. Beating at low speed, gradually add sugar mixture to cheese mixture. Add egg whites and egg, 1 at a time, beating well after each addition. Beat in liqueur and vanilla. Pour mixture into prepared pan. Bake at 325u0b0 for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

crust, vanilla wafer crumbs, sugar, hazelnuts, butter, cooking spray, filling, cream cheese, cream cheese, sour cream, sugar, flour, salt, egg whites, egg, frangelico, vanilla

Taken from www.myrecipes.com/recipe/hazelnut-cheesecake (may not work)