Hazelnut Cheesecake

I have a cache of dessert recipes that I am just waiting for a special occasion to make. Fortunately, my sister Rachel's birthday is this week, so I decided to bake something for her. I have a bunch of cupcake recipes I have been wanting to try from "Cupcakes: From the Cake Mix Doctor" by Anne Byrn, but wanted to make sure whatever I chose to make was something Rachel would like, so I sent her a list of flavors and asked which she liked best. This was her response:

mm chocolate and peanut butter! unless it's chocolate cake with peanut butter frosting, bc i'm not crazy about chocolate cake or frosting in general... then i would say chocolate cream cheese (unless that's the same with cake =chocolate and frosting=cream cheese), or maybe cinnamon toast? definately not lemon, margarita, or key lime. pry not orange-almond either.
So at that moment I gave up on cupcakes and decided to make a cheesecake instead. =) I had a recipe for hazelnut cheesecake from Maryana Vollstedt that I had also wanted to make. I really love Maryana Vollstedt's cookbooks because they are filled with recipes that are appealing, accessible, and easy, but also unique. This recipe did not disappoint. I did end up having to buy a bottle of hazelnut liqueur, which made this an expensive endeavor, but I'm sure I can find another use for the leftover.

Graham Cracker-Hazelnut Crust
1-1/2 cups graham cracker crumbs, about 20 squares, broken up
1/4 cup toasted hazelnuts
2 tablespoons firmly packed brown sugar
1/3 cup butter, melted

Filling
12 ounces cream cheese, at room temperature, cut up
3/4 cup granulated sugar
2 tablespoons hazelnut liqueur
2 eggs

Topping
1 cup light sour cream
2 tablespoons granulated sugar
1 teaspoon hazelnut liqueur

To make crust, in food processor process crackers, nuts, and sugar until mixture is fine. With motor running, add butter through the tube. Process until mixture is blended. Transfer to a 9-inch pie plate and with fingers press against the bottom and sides of plate. Refrigerate 1o minutes while making filling. Preheat oven to 350 degrees F.

To make filling, in food processor combine all filling ingredients. Process until well blended, about 1 minute. Scrape down filling in food processor with a spatula to aid in mixing. Turn mixture into uncooked crust. Bake until filling is set, about 30 minutes.

To make topping, in a small bowl stir together all ingredients and set aside. Remove cheesecake from oven and spread topping over. Return to oven and bake 1o minutes longer. Cool on wire rack. When cool, cover and refrigerate at least 4 hours or overnight. Cut into wedges for serving.