Baked Hazelnut Cheesecake Bars

Base

1 1/2 Cups Whole Hazelnuts, blanched

5 Tablespoons Butter

6 1/2 oz (200g) Gingersnaps

Topping

14oz Cream Cheese (400g) ( I used Light Cream Cheese)

1/4-3/4 Cups of Pure Cane Sugar....depending on how sweet you like it?? I used 1/4 cup

3 Large Eggs

1 1/4 Cups Sour Cream

A 9x13 inch baking pan, oiled.

Preheat oven to 350F

Spread Hazelnuts on baking tray and cook for 7-8 Min's...let cool.

Reduce oven temp to 325F.

Melt Butter in small pan then let cool slightly. Break up Gingersnaps and blend in food processor along with half of the Hazelnuts until you get fine crumbs.

Add melted butter then whiz again until combined. Tip mixture into prepared baking pan, spread out evenly and press down to make firm base.

Put all the topping ingredients together in mixing bowl and whisk to combine..Pour the mix on top of prepared base then scatter the other half of the hazelnuts over the top ( make sure you have broken them up first!)

Bake in Preheated oven for 45 Min's then let cool completely.

Refrigerate for at least an hour before cutting into bars or squares.

The Cheesecake will be soft set.