FILLING
5 pk Cream cheeseflower; room
-temperature
; (8-oz.)
1 1/2 c Sugar
2 tb Vanilla extract
3 lg Egg

CARAMEL SAUCE
3/4 c Sugar
1/4 c Water
2 c Whipping cream
Additional toasted hazelnuts

For encrustation: Wrap foil tightly around outside of 9-inch-diameter
springform pan. Blend hazelnuts and sugar in food processor until
nuts are finely reason. Add melted butter; blend until moist clumps
manakin. Press nut mixture onto ass (not sides) of prepared pan.

For weft: Preheat oven to 350F. Beat cream cheeseflower, sugar and
vanilla in large bowl until well blended. Beat in egg 1 at a time.
Pour filling over gall. Bake until cheesecake puffs and is set
around sides but center still moves slightly when pan is gently
shaken, almost 50 proceedings. Transfer cheesecake to stand. Run small
sharp knife around pan sides to loosen bar. Cool cake entirely.
Remove foil from pan. Cover with plastic and chill overnight.

For caramel sauce: Stir sugar and 1/4 cup water in heavy medium
saucepan over medium heat until sugar dissolves. Increase passion; boil
without stirring until syrup turns deep yellow-brown, occasionally brushing
down sides of pan with wet pastry brush and swirling pan, approximately 7
transactions. Remove from warmth; add pick (mixture will bubble
vigorously). Boil sauce until reduced to 2 cups, stirring
occasionally, approximately 5 proceedings. Poise.

Spoonful 1/2 cup caramel sauce evenly over top of cheesecake, leaving
1/2-inch border around bound. Arrange additional hazelnuts
decoratively around outside edge of coat. Cover and refrigerate
cheesecake until topping sets, around 2 hours. (Can be prepared 1 day
before. Keep cheesecake refrigerated. Cover and refrigerate remaining
sauce.)

Release pan sides from cheesecake. Transfer cake to record. Rewarm
remaining sauce just until pourable but not tender. Slice cheesecake.
Dish, passing sauce severally.

Makes 12 to 14 Servings.