Hazelnut Cheesecake

Crumb Crust:
155 gm plain sweet biscuits
90 gm buttero
60 gm ground hazelnuts
Crust biscuits finely, melt butter. Combine all ingredients. Pres on to base and up side of 18cm(7in) greased sandwich tin with removable base.
Refrigerate until firm.


Filling
375 gm cream cheese
½ cup sugar
2 eggs
Chopped hazelnuts
2 teaspoons custard powder
1 teaspoon vanilla
1 tablespoon lemon juice

Cream together cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add custard powder, vanilla and lemon juice beat well.
Pour mixture into prepared crumb crust.
Bake in oven 150ºC (40minutes) Fifteen minutes before end of cooking time, sprinkle a few chopped hazelnut over top. At end of cooking time, turn off heat, leave to cool in oven. Refrigerate several hours or overnight.