1 1/2 c. graham crackers, crushed
6 tbsp. butter, melted
1/4 c. sugar
9" springform pans
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. toasted hazelnuts, chopped

Mix crust ingredients; press into the bottom of pan and partly up the sides. Bake 10 minutes in a 350 degree oven. Cool. Preheat oven to 300 degrees.

In 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 oven for 1 hour. Then cool at room temperature. Toast hazelnuts in a 400 degree oven about 10 minutes. If they have their skins on; remove before chopping.