Oregon Hazelnut Cheesecake

• 2-1/2 cup Graham cracker crumbs
• 2 tbsp. butter, melted
• 1/2 lb. cream cheese, softened
• 1/3 cup sour cream
• 1/3 cup sugar
• 2 tsp. all-purpose flour
• 2 tbsp. fresh lemon juice
• 1/4 tsp. vanilla
• 2 lg. egg yolks
• 2 lg. egg whites, at room temperature
• 2 tbsp. Oregon hazelnuts, roasted and ground
• 1 dash cream of tartar

1. Combine crumbs and butter and press mixture in bottom of 8-inch springform pan, three inches deep.
2. With electric mixer beat cream cheese and sour cream until smooth; add sugar and flour.
3. Beat in lemon juice and vanilla, then egg yolks, one at a time; stir in nuts.
4. In another bowl beat egg whites with cream of tartar and pinch of salt until they hold stiff peaks; fold into cream cheese mixture gently and thoroughly.
5. Spoon into pan and bake in a 275F.
6. oven for 1 hour and 15 minutes, or until firm in center.
7. Let cool in pan on a rack.
8. Chill, covered loosely, for at least 6 hours.

graham cracker crumbs, butter, cream cheese, sour cream, sugar, allpurpose flour, lemon juice, vanilla, egg yolks, egg whites, oregon hazelnuts, cream of tartar

Taken from www.foodgeeks.com/recipes/3560 (may not work)