1In a bowl, add cracker crumbs, sugar and butter. Press onto bottom of a 9" springform pan coated with non-stick cooking spray. bake at 325^ for 10 minutes. Cool on wire rack.
2In a mixing bowl, beat cream cheese until smooth. add cornstarch, honey,and syrup. Beat until just combined. Add eggs, beat until blended.Batter will be very thick.
3Spoon half the batter into crust. Smooth top.
4In a small bowl add 1/4 c. of hazelnuts tossed with cinnamon. sprinkle mixture over the top of batter.
5Spoon remaining batter on top of nuts. Smooth top. Place in oven.
6Bake at 325^ for 55 minutes or until edges are set. Cool on wire rack for 10 minutes. Run a knife along the sides of pan to loosen. let set 1 hour. Refrigerate overnight. Remove sides of pan. Sprinkle with remaining nuts.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...