Filbert Cheesecake

• 15 OreoŽ chocolate sandwich cookies [broken in pieces]
• 1 cup chopped hazelnuts
• 1/3 cup sugar
• 1/4 cup soft butter
• 24 oz. soft cream cheese
• 1 cup sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 cup hazelnut or filbert butter
• 1/3 cup whipping cream
• 16 oz. sour cream
• 1 tablespoon sugar
• 1 teaspoon vanilla extract

Instructions:
In a blender, place cookies, hazelnuts, 1/3 cup sugar and butter. Process until the mixture forms fine crumbs.
Press the mixture onto the bottom and sides of a springform pan and set aside.
In a large bowl, beat cream cheese and 1 cup of sugar until smooth. Add eggs and beat until smooth. Add the vanilla extract, hazelnut butter, whipping cream and stir. Pour filling into crust and bake at 375 degrees for 40 minutes.
Stir together the last 3 ingredients and spread over the cheesecake and bake for 5 minutes more. Cool for 15 minutes.
Loosen sides of springform pan and cool another 30 minutes. Remove the sides of the springform pan and cool for 4 hours. Refrigerate overnight. Garnish with chocolate shavings, or grated filberts or both.