Hazelnut Cheesecake

Ingredients

• 1 tablespoon butter melted
• 8 ounce block cream cheese fat-free softened
• 1 large eggs 
• 4 large egg whites 
• 2 tablespoons flour all-purpose
• 3 tablespoons hazelnuts toasted finely chopped
• 0.3 teaspoon salt 
• 1 cup cup heavy whipping cream fat-free sour
• 1.3 cups sugar 
• 3 tablespoons sugar 
• 2 teaspoons vanilla extract 
• 1 cup vanilla wafer crumbs reduced-fat ( 30 cookies)
• 0.3 cup frangelico (hazelnut-flavored liqueur)
• 16 ounce blocks softened

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• springform pan

Directions

1. Preheat oven to 40
2. To prepare crust, combine first 3 ingredients in a medium bowl.
3. Drizzle with butter; toss with a fork until moist. Press mixture into bottom of a 9-inch springform pan coated with cooking spray.
4. Bake at 400 for 7 minutes or until lightly browned. Cool on a wire rack.
5. Reduce oven temperature to 32
6. To prepare filling, place cheeses in a large bowl; beat with a mixer at medium speed until smooth.
7. Add sour cream; beat until combined.
8. Combine 1 1/3 cups sugar, flour, and salt, stirring with a whisk. Beating at low speed, gradually add sugar mixture to cheese mixture.
9. Add egg whites and egg, 1 at a time, beating well after each addition. Beat in liqueur and vanilla.
10. Pour mixture into prepared pan.
11. Bake at 325 for 1 hour or until cheesecake center barely moves when pan is touched.
12. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.