1 1/2 c. vanilla wafer crumbs
1/2 c. ground hazelnuts, toasted
1/4 c. butter, melted
4 (8 oz.) pkg. cream cheese, softened
1 c. sugar
4 eggs
1 c. sour cream
3 tbsp. hazelnut liqueur
1/3 c. ground hazelnuts, toasted

Preheat oven to 325 degrees. Mix together crumbs, hazelnuts and butter; press onto bottom of 9 inch springform pan or 13 x 9 inch baking pan. Bake 10 minutes. Increase oven temperature to 450 degrees.

Mix cream cheese and sugar at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and liqueur; stir in hazelnuts. Pour over crust. Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Garnish with whipped cream and hazelnuts, if desired. 10-12 servings. Preparation time: 20 minutes. Cooking time: 1 hour and 20 minutes plus chilling.

Variations: Substitute Light Neufchatel Cheese for cream cheese. Substitute 1 tablespoon vanilla and 2 tablespoons milk for liqueur.