Hazelnut Cheesecake

• 45 vanilla wafers, finely crushed (about 1-1/2 cups)
• 3/4 cup toasted ground hazelnuts, divided
• 1/4 cup (1/2 stick) butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 4 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3 Tbsp. hazelnut-flavored liqueur

1. Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2. Mix wafer crumbs, 1/4 cup of the hazelnuts and the butter; press firmly onto bottom of pan.
3. Bake 10 minutes.
4. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
5. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
6. Add sour cream and liqueur; mix well.
7. Stir in remaining 1/2 cup hazelnuts.
8. Pour over crust.
9. Bake 1 hour to 1 hour 5 minutes or until center is almost set.
10. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
11. Refrigerate several hours or overnight.
12. Store leftover cheesecake in refrigerator.

vanilla wafers, ground hazelnuts, butter, philadelphia cream cheese, sugar, eggs, s, hazelnutflavored liqueur

Taken from www.kraftrecipes.com/recipes/hazelnut-cheesecake-51597.aspx (may not work)