Instructions: Garnish:
Whole hazelnuts and fresh berries and/or sweetened whipped cream

To make crust: Mix flour, nuts, sugar, baking powder, salt and lemon zest in a medium mixing bowl. Make a well in the center of the mixture and add the butter and egg yolk. Gradually mix the flour into the butter and egg with your fingertips. Gather the dough together and press into a 9 1/2 inch spring-form pan. Refrigerate while making filling.

To make filling: Preheat oven to 350 degrees. Put cream cheese and butter in a medium mixing bowl; beat until smooth. Mix in sugar, then eggs one at a time, then lemon zest. Pour 1/2 of the filling into the prepared pan. In a small bowl, mix preserves with the liqueur, if using, and spoon over the filling. Pour remaining filling over the preserves. Pull the knife in a zigzag pattern through the filling layers to create a "marbled" effect. Place in oven on a center rack and bake for 1 hour, or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool to room temperature on a wire rack. Refrigerate for at least 1 hour before removing sides of pan. Garnish as desired with the hazelnuts, berries and whipped cream.

Note: To toast hazelnuts, spread shelled nuts in dry skillet and cook over medium heat, stirring, about 10 minutes or until skins crack. Be careful not to burn. To remove skins, rub warm nuts with a rough cloth.

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