1 1/2 c. graham crackers, crushed
6 tbsp. butter, melted
1/4 c. sugar
9" springform pan
2 lb. cream cheese, softened
1 1/2 c. sugar
1 tsp. vanilla
4 lg. eggs, lightly beaten
1/4 c. heavy cream
1 c. chopped toasted hazelnuts

Mix crust ingredients, graham crackers, melted butter and sugar. Press into the bottom of a pan and partly up the sides. Bake 10 minutes in a 350 degree oven. Cool. Preheat oven to 300 degrees.

In a large bowl beat together the cream cheese, sugar and vanilla until smooth. Add eggs; beat until fluffy. Beat in the heavy cream, then stir in the nuts. Put into prepared crust. Bake 2 hours. Cool in the oven for 1 hour. Then cool at room temperature.

Toast hazelnuts in a 400 degree oven for 10 minutes. If they have their skins, remove before chopping.