Hazelnut Cheesecake

Vanilla Almond Crust:

15-17 vanilla sandwich crème cookies
1/3 c chopped, toasted hazelnuts
1/4 c butter, melted


Crush cookies in food processor. Add almonds. Mix in melted butter. Press mixture onto 9- or 10-inch springform pan. Set aside.

Filling:

3 pkg (8 oz each) cream cheese
2/3 c sugar
2 Tbsp cornstarch
3 eggs
1/2 c whipping cream
1/2 c Frangelico liqueur
1 tsp vanilla extract


In large mixer bowl, combine cream cheese, sugar, and cornstarch. Beat until smooth. Add eggs, one at a time, beating well after each addition. Stir in whipping cream, Frangelico, and vanilla extract. Pour cream cheese mixture over prepared crust. Bake in 400 degree oven for 10 minutes. Reduce temperature to 200 degrees and bake for 1 hour and 15 minutes or until center no longer looks wet and shiny. (Should be slightly browned too; don't be afraid to leave it in a little longer.) Remove cake from oven. Run around inside edge of pan with knife. Turn oven off; return cake to oven for an additional 30 minutes. Chill, uncovered, overnight.

Chocolate Hazelnut Sauce:
1/2 c (3 oz) semi-sweet chocolate morsels
2 tsp shortening
2 Tbsp Frangelico

Microwave chocolate morsels and shortening on high in medium-sized microwave-safe dish. (It will fit into a small one, but you might spill it when you stir in the liqueur.) Stir until smooth. Add Amaretto and stir again until smooth. Drizzle over cooled cheesecake. Garnish if desired. Toasted hazenuts are great on top. Sometimes I make a little extra for better coverage.