1/3 c. butter, softened
1/4 c. sugar
1 egg
1/2 c. ground hazelnuts
1/2 c. ground almonds
1 c. all-purpose flour
1/8 tsp. salt
1/3 c. raspberry preserves
1/4 c. sugar
2 env. unflavored gelatin
1/4 tsp. salt
1 c. milk
3 egg yolks, beaten
4 pkgs. (3 oz. each) cream cheese, softened
1 tbsp. lemon juice
1 tsp. vanilla
2 cartons (8 oz. each) raspberry yogurt
3 egg whites
1/4 tsp. cream of tartar
1/4 c. sugar
1/3 c. raspberry preserves

Heat oven to 400 degrees.

1. Beat butter, 1/4 cup sugar and 1 egg in small bowl until fluffy. Mix hazelnuts and almonds; reserve 1/4 cup. Stir in remaining nut mixture, the flour and 1/8 teaspoon salt.

2. Press mixture firmly in bottom and 2 inches up side of 9-inch springform pan. Bake until light brown, 10 to 12 minutes. Cool on wire rack. Spread 1/3 cup raspberry preserves over cooled crust.

3. Mix 1/4 cup sugar, the gelatin, 1/4 teaspoon salt and the milk in saucepan. Stir in egg yolks. Cook over low heat, stirring constantly, until gelatin is dissolved and mixture thickens slightly, 8 to 10 minutes. Remove from heat.

4. Beat cream cheese in small bowl until fluffy. Beat in lemon juice and vanilla. Stir gelatin mixture into cream cheese mixture. Beat until smooth. Refrigerate until mixture begins to thicken, 8 to 10 minutes. Stir in yogurt.

5. Beat egg whites and cream of tartar until foamy. Beat in 1/4 cup sugar, 1 tablespoon at a time; beat until stiff and glossy. Fold cheese/yogurt mixture into egg whites. Pour into crust. Refrigerate until set. Spread cheesecake with 1/3 cup raspberry preserves. Refrigerate.

6. To serve, remove rim of springform pan. Sprinkle cheesecake with reserved nut mixture.