1 1/4 cups sugar cookie crumbs
1/2 cup hazelnuts, toasted and ground
3 tablespoons unsalted butter, melted
2 pounds cream cheese, softened
3/4 cup sour cream
1 1/4 cups granulated sugar
4 large eggs, at room temperature
1/4 cup all-purpose flour
2 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon vanilla extract
1 cup raspberries, cut into quarters, if large
1/2 cup hazelnuts, toasted and coarsely ground
1/2 cup raspberries
1/4 cup hazelnuts, toasted and chopped
Whipped cream (optional)
For the Crust: In a bowl, combine cookie crumbs, ground hazelnuts and butter. Press into bottom of 9-inch cheesecake pan or springform pan with 3-inch sides, and freeze.
For the Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese, sour cream and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Stir in flour, lemon juice and vanilla. Fold in raspberries and ground hazelnuts by hand.
Pour over frozen crust, smoothing out to sides of pan. Bake in 350-degree oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
For the Decoration: Sprinkle top of cake with raspberries and chopped hazelnuts. Serve with a dollop of whipped cream on the side, if desired.
Recipe and photo from The Cheesecake Bible (Second Edition): 300 Sweet & Savory Recipes for Cakes and More by George Geary.