Caramel Cheesecake With Hazelnut Crust

I posted this recipe by request for someone who was looking for a gluten-free cake. She has since made this cake and said it was fantastic!!

Make this cake one day ahead.

For crust: wrap foil tightly around outside of a 9-inch round springform pan.

In food processor , blend hazelnuts and sugar together until ground finely.

Mix in the melted butter until it forms moist clumps.

Press onto the bottom of the pan only.

Do not coat the sides.

For filling: preheat oven to 350 f.

Using an electric mixer , beat the cream cheese , sugar and vanilla together in a large bowl until well mixed.

Add the eggs one at a time , and beat just until well blended.

Pour filling into the pan.

Bake until cheesecake is puffy and the edges are set.

The center should still wobble ever so slightly when gently shaking the pan , about 50 minutes.

Set pan onto a wire rack , and run a sharp knife around the edges.

Cool cake completely.

Remove the foil.

Cover the cake with plastic wrap and refrigerate overnight.

For caramel sauce: mix sugar and water in a heavy-duty medium saucepan.

Heat over medium heat until the sugar is completely diss.

hazelnuts, sugar, unsalted butter, cream cheese, vanilla extract, eggs, water, whipping cream, toasted hazelnuts