Hazelnut crust
 
 1 cp roasted hazelnuts (350 for 10 mn.)
 3 egg whites
 2 tsp vanilla
 2 cps powdered sugar
 1/2 cp sugar
 1/8 tsp salt
 
 
 ameretto cream cheese filling
 
 1/2 cp ameretto
 3 tsp unflavored geletin
 2 tsp vanilla
 1 1/2 lbs cream cheese
 3/4 cp sugar
 2 tbs lemon juice
 1 tsp lemon zest
 2 cps cream
 hazelnut macaroon:
 
 heat oven to 350
 grease 10 inch springform pan
 line with parchment (DO NOT USE WAX PAPER AS IT STICKS HORRIBLY !)
 grease parchment
 line a cookie sheet with greased parchment
 
 whisk together eggs and vanilla
 
 remove as much skin from the hazelnuts as is convenient
 chop the nuts in a food processor with one cup of the powdered sugar for 30 sec.
 add both powdered and regular sugar pulse a few times to combine
 with processer running, pour in egg mixture
 process for 15 sec until smooth
 
 reserve 1/2 - 1/3 cup batter
 
 pour remaining into springform, smooth with spatula
 pour reserved batter onto cookie sheet, spread in a 7-8 inch disk
 
 bake crust 25-30 min., disk 20-25 min.
 
 cool on wire rack
 
 chop op the disk into 1/8 inch pieces and soak in 1/4 amaretto
 (DO NOT SOAK FOR MORE THAN 15 MIN OR THEY GET SOGGY !)
 
 carefully remove crust (VERY CAREFULLY)
 
 replace bottom of springform with foil wrapped cardboard circle
 
 replace crust
 
 
 amaretto cheesecake filling:
 
 
 sprinkle gelatin over 1/4 cp 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 in mixer for 1 min.
 add lemon juice and zest, mix
 beat cream to soft peaks 
 fold 1/3 cream into cream cheese
 fold in remaining whipped cream
 fold in soaked macaroon disk bits
 
 scrape into prepared pan, cover with plastic wrap
 refridgerate at least 3 hrs. (preferably overnight)
 
 decorate as you see fit