Amaretto hazelnut macaroon cheesecake

Hazelnut crust-----
   1       c            Hazelnuts-roast 10min 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       t            Lemon zest
   2       c            Cream

  Hazelnut macaroon:
  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)
  
  Recipe By     : paris@gene.com (Ken Paris)