Hazelnut Crust Cheesecake with a Toffee Top

Ingredients for Crust:

• 1 1/2 cups natural raw hazelnuts

• 6 Tbs unsalted butter cut into

• 1/2 inch cubes cold

• 1/2 cup granulated sugar

• 1 tsp vanilla extract

• Pinch of salt

Instructions:

1. In a food processor pulse everything together until it just begins to stick together.

2. Press into an 8-9 inch lined springform pan.

3. Cover the bottom and outside with foil.

4. Chill while making the batter.

Ingredients for Cheesecake Batter:

• 4, 8 oz packages cream cheese room temp

• 1 cup granulated sugar

• 1 cup sour cream

• 3 eggs

• 1 tsp vanilla

Instructions:

1. In a food processor mix sugar, softened cream cheese

2. And sour cream until combined.

3. Add eggs one at a time

4. Just until incorporated, add vanilla. Don’t over beat or too much air will make the cake crack.

5. Pour into a springform pan that has been encased in foil so no liquid can get in the bottom.

6. Place in a 350-degree oven inside a casserole dish filling

7. The pan with hot water 2/3 up the side of the springform pan

8. You covered the bottom in foil. Bake for 1 hour or until the center no longer jiggles when you wiggle it.

9. Cover the top with one of our crushed Hazelnut Toffee Bars while still slightly warm.

10. Chill overnight.