Hazelnut Cheesecake

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs, 1/4 cup of the hazelnuts and the butter; press firmly onto bottom of pan. Bake 10 minutes.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream and liqueur; mix well. Stir in remaining 1/2 cup hazelnuts. Pour over crust.

BAKE 1 hour to 1 hour 5 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.