OATMEAL AND HAZELNUT COOKIE CRUST:

1/2 c. sugar
1 egg
1 c. oatmeal
Pinch of cinnamon
Pinch of baking soda
1 tsp. hazelnut puree
1/2 oz. Frangelico
3/4 c. chopped toasted hazelnuts
1/2 c. flour
1/2 c. butter, melted

Mix all ingredients and place large spoonfuls onto a greased cookie sheet. Bake in a preheated 350 degree oven for 10 minutes, remove, and cool cookies on rack. Let cool, then grind cookies with butter. Press into the bottom of a springform pan and bake in a preheated 350 degree oven for 10 minutes.

CHEESECAKE AND TOPPING:

2 lbs. cream cheese, softened and whipped
3 whole eggs plus 2 yolks
1/4 c. flour
1/4 c. hazelnut puree
1 oz. Frangelico
1 1/3 plus 1/4 c. sugar
Juice of 1 lemon
3 tsp. vanilla
Pinch of salt
2 c. sour cream

Mix cream cheese with 1 1/3 cup sugar. Beat in eggs. Sprinkle in flour, then add puree, liqueur, lemon juice, 2 teaspoons vanilla, and salt. Mix well, scraping the sides of the bowl. Pour this mixture into the cookie crust and bake in a preheated 325 degree oven for 30 to 45 minutes.

Mix the sour cream with remaining 1/4 cup sugar and 1 teaspoon vanilla. Smooth on top of cheesecake and bake another 10 minutes. Remove from oven, cool, and chill before serving.