Lemon Cheesecake with Hazelnut Crust

• 3/4 cup hazelnuts, toasted
• 3/4 cup graham cracker crumbs
• 3 tablespoons powdered sugar
• 5 tablespoons unsalted butter, melted
• 3 8-ounce packages cream cheese, room temperature
• 1 cup sugar
• 3 large eggs
• 1/4 cup fresh lemon juice
• 1 tablespoon grated lemon peel
• Lemon slices (optional)
• Fresh mint sprigs (optional)

1. Position rack in center of oven and preheat to 350F.
2. Finely grind nuts, cracker crumbs and powdered sugar in processor.Add butter; blend using on/off turns until crumbs are moist.
3. Press crumbs onto bottom and 1/2 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
4. Chill while making filling.
5. Using electric mixer, beat cream cheese in large bowl until fluffy.
6. Slowly add sugar; beat until smooth.
7. Add eggs 1 at a time, beating 30 seconds after each.
8. Mix in lemon juice and peel.
9. Pour filling into crust.
10. Bake cake until outer 2-inch portion of top is set and center looks slightly glossy and is barely set, about 45 minutes.
11. Transfer to rack cool to room temperature.
12. Cover; chill overnight.
13. Run knife around sides of pan to loosen.
14. Release pan sides.
15. Place cake on plate.
16. Top with lemon and mint, if desired.

hazelnuts, graham cracker crumbs, powdered sugar, unsalted butter, cream cheese, sugar, eggs, lemon juice, lemon slices, mint sprigs

Taken from www.epicurious.com/recipes/food/views/lemon-cheesecake-with-hazelnut-crust-4489 (may not work)