CRUST:

3/4 c. graham cracker crumbs
5 tbsp. sugar
5 tbsp. butter
1/2 c. Hazelnuts, diced fine
Dash cinnamon

CAKE:

1 1/2 lbs. soft cream cheese (not whipped), let stand out overnight
2/3 c. packed brown sugar
2/3 c. sour cream
3 eggs
8 oz. Bailey's Irish Cream

CRUST: Melt butter. Mix crackers, nuts, sugar, cinnamon together with butter. Pour into greased spring pan and flatten out mixture along bottom and just a little up sides with something flat.

CAKE: Mix cream cheese, brown sugar and sour cream until very smooth. (This means no lumps.) Add eggs, one at a time and mix well. NOTE: The more the eggs are whipped, the more the cake will rise.

Add Bailey's and mix in well. Bake at 350 degrees for 2 hours and 10 minutes. NOTE: The cake will look like it's not done, but it is. Do not remove sides until after being refrigerated. This will allow the cake to become stiff. Refrigerate for 8 to 10 hours. After cool, add more hazelnuts over top.