Hazelnut Cheesecake With Salted Caramel Glaze

• 1/2 cup finely ground hazelnuts
• 1 cup gluten-free flour
• 1 cup packed brown sugar
• 6 tablespoons unsalted butter, cold and cubed
• 16 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 cup milk
• 1 cup creme fraiche
• 18 cup gluten-free flour
• 1 teaspoon vanilla extract
• 1 cup sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter, at room temperature
• 1 tablespoon sea salt

1. Heat the oven to 325.
2. Make the crust: Combine all the ingredients in the bowl of a food processor and pulse until mixture looks like coarse pea-size crumbs, about 10 to 15 seconds.
3. Press the mixture into the bottom of a 9-inch or 10-inch springform pan.
4. Transfer to the oven and bake for 15 minutes; set aside to cool.
5. Meanwhile, combine all ingredients for the filling in the bowl of the food processor and puree until smooth.
6. Pour the mixture into the cooled crust and bake for 1 hour, or until set in the center, up to 15 minutes longer.
7. Let cool and then chill until fully set, preferably overnight.
8. Make the glaze: put the sugar and the water in a small saucepan over medium-high heat and allow the sugar to caramelize.
9. When the mixture is a medium-amber color, about 8 minutes, pull the pot off the heat and add the heavy cream.
10. When the bubbles subside, add the butter.
11. Continue stirring until all the butter has been incorporated; add salt to season and let cool.
12. Remove the cake from the refrigerator and release from the pan.
13. Pour the warm glaze over it to serve.

ground hazelnuts, flour, brown sugar, unsalted butter, cream cheese, sugar, milk, creme fraiche, flour, vanilla, sugar, water, heavy cream, unsalted butter, salt

Taken from cooking.nytimes.com/recipes/1014382 (may not work)