Hazelnut crust:
 1 cup     roasted hazelnuts (350F for 10 minutes)
 3         egg whites
 2 tsp     vanilla
 2 cup     powdered sugar
 1/2 cup   sugar
 1/8 tsp   salt
 Amaretto Cream Cheese Filling:
 1/2 cup    amaretto
 3 tsp      unflavored gelatin
 2 tsp      vanilla
 1 1/2 lbs  cream cheese
 3/4 cup    sugar
 2 tbs      lemon juice
 1 tsp      lemon zest
 2 cups     cream
 Hazelnut Macaroon:
 Heat oven to 350.  Grease 10 inch springform pan and line with greased
 parchment (not waxed paper).  Line a cookie sheet with greased
 Whisk together eggs and vanilla. 
 Remove as much skin from the hazelnuts as you can and process them with
 one cup of the powdered sugar for 30 seconds.  Add both sugars and
 process briefly to combine.  With processer running, pour in egg mixture
 and process for 15 seconds or until smooth. 
 Reserve 1/2 to 1/3 cup of the batter. 
 Pour remaining batter into the springform pan and smooth with spatula. 
 Pour reserved batter onto the cookie sheet and spread out into a 7-8
 inch disk. 
 Bake crust 25-30 minutes; disk 20-25 minutes.  Cool on a wire rack. 
 Chop up the disk into 1/8 inch pieces and soak in 1/4 cup amaretto (but
 do not soak for more than 15 minutes). 
 Amaretto cheesecake filling: 
 Sprinkle gelatin over 1/4 cup 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 with mixer for 1 minute.  Add lemon juice and zest. 
 Beat cream to soft peaks.  Fold 1/3 cream into cream cheese.  Fold in
 remaining whipped cream and soaked macaroon bits. 
 Pour into prepared pan, cover with plastic wrap.  Refrigerate at least 3
 hours or preferably overnight.