A simple variation of the limoncello cheesecake, itself a simple variation of the hazelnut cheesecake. First executed at the 5th annual sabaudia cheesecake party (2014) by dr bob apprentices, in the dr bob cooking school outreach program.
so we used the limoncello cheesecake recipe but with 1/4 c hazelnut liqueur and about 150gm of pistachio paste from Italy (available at Eataly), a sort of pale green version of Nutella, for the filling flavoring, and about three 1/2 lb packages of cream cheese, 3 eggs, 1 1/8 c sugar, 1/4 c flour, pinch of salf for the filling base, and a mix of pistachio and hazelnut crumbs with the graham cracker crumbs for the crust (about 1 1/4 c), 1 t hazelnut liqeuer in the sour cream plus sugar topping, when we did this again in the USA. 9 inch pan.