Instructions: For crust: Combine vanilla wafer crumbs, hazelnuts, sugar and melted butter in medium bowl and blend thoroughly. Pat mixture into bottom and sides of 8-inch springform pan. Refrigerate until firm, appioximately 30 mintutes. Preheat oven to 300 degrees. Bake crust 15 minutes. Let cool completely.

For Filling: Preheat oven to 350 degrees. Beat cream cheese at low speed in large bowl of electric mixer until smooth. Gradually beat in 1 cup 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 45-50 minutes. Let cool slightly. (Retain oven temperaure at 350 degrees.)

Combine sour cream and remaining sugar in medium bowl and blend well.

Using rubber spatula, spread mixture over cheesecake to within 1/2 inch of edge. Bake 5 minutes.

Preheat broiler. Run cheesecake under broiler, watching carefully, until top is lightly browned, about 1-2 minutes. Let cool. Refrigerate at least five hours, or overnight. Cheesecake can be refrigerated up to one week.

Set the hazelnut in center of cake before serving.

Serves 8-12.

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