|Cream cheese||32 Ounce (4 Package)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Glazed grape||1 Cup (16 tbs)|
Blanch hazelnuts by alternately pouring boiling water then cold water over them and pinching or rubbing off the skins. Toast hazelnuts in a 300° oven until just golden. Shake pan or stir nuts frequently to avoid burning. Finely grind toasted hazelnuts.
Preheat oven to 300°. Spread butter generously over the bottom and sides of an 8"diameter X 3" high cake pan. Coat bottom and sides of cake pan with graham cracker crumbs.
Use an electric mixer to cream together 2 packages of cream cheese and sugar. Blend in eggs, heavy cream, and vanilla. Add 2 remaining packages of cream cheese and gradually increase speed. When mixture is smooth, turn down mixer and add ground nuts. Continue to beat at a low speed while scrapping down sides.
Pour into prepared pan. Set into a larger pan and place on the center rack of the oven.
Pour boiling water to 1" level in the larger pan. Bake at 300° for 2 hours. Turn off oven and let cheesecake stay in the oven for 1 more hour.
Remove from oven and cool completely. Chill.
To serve, invert on a cake plate, remove pan and garnish with bunches of sugar glazed grapes.