Easter Cheesecake

(Crust)

1 1/2 cups finely ground vanilla wafer crumbs
3/4 cup shelled, toasted and ground hazelnuts
2 T sugar
2 T butter, melted

(Filling)

3 8oz packages cream cheese, room temperature
1 cup sugar
3 eggs, lightly beaten
3 T creme de cacao

(Topping)

2 cups sour cream
2 T sugar

(decoration)
As you like.


>how to make<

(Crust)
*Combine vanilla wafer crumbs, hazelnuts, sugar and melted butter in a medium bowl and blend thoroughly.
*Pat mixture into bottom and sides of 9" springform pan.
*Refrigerate until firm, about 30 minutes.
*Preheat oven to 300 degrees.
*Bake crust 15 minutes.
*Let cool completely.

(Filling)
*Preheat oven to 350 degrees.
*Beat cream cheese at low speed in large bowl of electric mixer until smooth.
*Gradually beat in sugar.
*Add eggs and creme de cacao and blend until completely smooth, stopping once to scrape down sides of bowl.
*Pour into cooled crust.
*Bake until set, about 50~55 minutes.
*Let cool slightly.(Retain oven temperature at 350 degrees.)

(Topping)
*Combine sour cream and remaining sugar in medium bowl and blend well.
*Using rubber spatula, spread mixture over cheesecake to within half an inch of edge.
*Bake 5 minutes.
*Preheat broiler.
*Run cheesecake under broiler, watching carefully, until top is lightly browned, about 1 to 2 minutes.
*Let cool. Refrigerate at least 5 hours, or overnight.

-makes 12-