INGREDIENTS

INSTRUCTIONS

For crust:  Position rack in center of oven and preheat to 325F. Grease
9-inch-diameter springform pan. Wrap aluminum foil around outside of
pan. Place hazelnuts in pie pan and roast until brown, about 15
minutes. Transfer to kitchen towel, cover and let stand 5 minutes.  Rub
hazelnuts with towel to remove husks. Chop coarsely in food  processor.
Add graham crackers and sugar and process until fine  crumbs form. Add
melted butter and process until crumbs begin to  stick together. Press
crumbs into bottom and 1 inch up sides of  prepared pan. Bake 10
minutes. Cool crust on rack.  For filling:  Using electric mixer, beat
cream cheese in large bowl until light and  fluffy. Gradually beat in
sugar. Add eggs 1 at a time, beating well  after each addition. Mix in
white chocolate and hazelnut liqueur.  Pour filling into crust,
covering completely.  Bake cake until edges are set and center moves
only slightly when pan  is shaken, about 1 hour 20 minutes. Cool
completely in pan on rack.  Cover and refrigerate at least 24 hours.
(Can be prepared 2 days  ahead.) Run small sharp knife around pan sides
to loosen. Release pan  sides. Transfer cheesecake to platter. Cut into
wedges and serve.  Serves 10.  Bon Appetit March 1992  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2872
Calories From Fat: 1275
Total Fat: 147.1g
Cholesterol: 941.9mg
Sodium: 601.4mg
Potassium: 1500mg
Carbohydrates: 354.6g
Fiber: 9.1g
Sugar: 329.9g
Protein: 53.5g