-----hazelnut crust-----
      1 c  Hazelnuts; roast 10 min at
           -350
      3    Egg whites
      2 ts Vanilla
      2 c  Powdered sugar
    1/2 c  Sugar
    1/8 ts Salt
           -----filling-----
    1/2 c  Amaretto
      3 ts Gelatin; unflavored
      2 ts Vanilla
  1 1/2 lb Cream cheese
    3/4 c  Sugar
      2 tb Lemon juice
      1 ts Lemon zest
      2 c  Cream
  Recipe by: paris@gene.com (Ken Paris)
  heat oven to 350.  grease 10 inch springform pan.  line with parchment (DO
  NOT USE WAX PAPER AS IT STICKS HORRIBLY !).  grease parchment.  line a
  cookie sheet with greased parchment
  whisk together eggs and vanilla.  remove as much skin from the hazelnuts
  as is convenient.  chop the nuts in a food processor with one cup of the
  powdered sugar for 30 sec.  add both powdered and regular sugar. pulse a
  few times to combine.  with processer running, pour in egg mixture.
  process for 15 sec until smooth
  reserve 1/2 - 1/3 cup batter.  pour remaining into springform, smooth with
  spatula.  pour reserved batter onto cookie sheet, spread in a 7-8 inch
  disk
  bake crust 25-30 min., disk 20-25 min.  cool on wire rack
  chop op the disk into 1/8 inch pieces and soak in 1/4 amaretto (DO NOT
  SOAK FOR MORE THAN 15 MIN OR THEY GET SOGGY !)
  carefully remove crust (VERY CAREFULLY).  replace bottom of springform
  with foil wrapped cardboard circle.  replace crust
  amaretto cheesecake filling:
  sprinkle gelatin over 1/4 cp amaretto, let stand 5 min.  heat in sauce pan
  with hot (not boiling) water stirring for 4 min..  leave in hot water to
  stay warm
  beat cream cheese in mixer for 1 min.  add lemon juice and zest, mix. beat
  cream to soft peaks.  fold 1/3 cream into cream cheese.  fold in remaining
  whipped cream.  fold in soaked macaroon disk bits
  scrape into prepared pan, cover with plastic wrap.  refridgerate at least
        3    hrs. (preferably overnight)
-----