This is a wonderful cheesecake recipe from Baking with Julia. Unusual technique--hazelnuts are caramelized, and then formed into a paste which is combined with part of the batter to form a swirl pattern. This is also a lighter cheesecake recipe than normal; notice that there is no thick pasty butter-graham crust, but just a light sprinkling of graham crumbs around the edges. Also, the recipe uses neufchatel cheese instead of the heavier cream cheese, and also low-fat cottage cheese. However, you'd never know this recipe is lower-fat; it is light and creamy. (Note that instead of the usual springform pan, this is baked in a regular 8-inch cake pan. Be sure to prepare the pan as indicated to avoid sticking.) Also, cook time includes 24-hour chill time in the fridge.