Title: Amaretto cheesecake #3
 Categories: Pie
      Yield: 8 Servings
 
-----------------------HAZELNUT CRUST----------------------------
      1 c  Roasted hazelnuts (350 f for
           -10 minutes)
      3    Egg whites
      2 ts Vanilla
      2 c  Powdered sugar
    1/2 c  Sugar
    1/8 ts Salt

----------------AMARETTO CREAM CHEESE FILLINg---------------------
    1/2 c  Amaretto
      3 ts Unflavored gelatin
      2 ts Vanilla
  1 1/2 lb Cream cheese
    3/4 c  Sugar
      2 tb Lemon juice
      1 ts Lemon zest
      2 c  Cream

Heat oven to 350. Grease 10" springform pan and line with greased parchment. Line a cookie  sheet 
with greased parchment. Whisk together eggs and vanilla. Remove as much skin from the hazelnuts as 
you can and process them with one cup of the powdered sugar for 30 seconds. Add both sugars and 
process briefly to combine. With processer running, pour in egg mixture and process for 15 seconds 
or until smooth. Reserve 1/3 to 1/2 cup of the batter. Pour remaining batter into the springform 
pan and smooth with spatula. Pour reserved batter onto the cookie sheet and spread out into a 7-
8" disk. Bake crust 25-30 minutes; disk 20-25 minutes. Cool on a wire rack. Chop up the disk into 
1/8" pieces and soak in 1/4 cup amaretto (not for more than 15 minutes).
  
FILLING: Sprinkle gelatin over 1/4 cup amaretto, let stand 5 min. Heat in sauce pan with hot (not 
boiling) water stirring for 4 min. Leave in hot water to stay warm. Beat cream cheese with mixer 
for 1 minute. Add lemon juice and zest. Beat cream to soft peaks. Fold 1/3 cream into cream 
cheese. Fold in remaining whipped cream and soaked macaroon bits. Pour into prepared pan, cover 
with plastic wrap. Refrigerate at least 3 hours or preferably overnight.