For Crust:
Mix together flour, nuts, sugar and salt; cut in butter until mixture resembles coarse crumbs. Sprinkle with milk and stir until mixture clumps together to form a dough. Form into a ball, flatten, then press evenly over bottom and up two inches of sides of springform pan. Refrigerate at least 30 minutes.
For Filling:
Beat cream cheese with electric mixer on medium speed until smooth and creamy. Add sour cream, eggs, sugar, nuts, liqueur and lemon juice; beat until thoroughly blended. Pour into pastry-lined pan. Bake at 350 degrees for 50 minutes until firm to the touch. Remove from oven and leave at room temperature five minutes.
For Topping:
Mix together sour cream, sugar, Frangelico and lemon juice. Spread evenly over cheesecake. Return to oven and bake five minutes. Cool on rack 20 minutes, then refrigerate until cold before removing insides of pan. Garnish with whole hazelnuts. Makes 12 servings.
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