Scrunchy Hazelnut Cheesecake with Phyllo Crust

Ingredients

• 1 1/4 cups blanched hazelnuts
• 3/4 cup plus 2 tablespoons sugar
• 16 ounces cream cheese (two 8-ounce blocks), at room temperature (see Cook’s Note)
• 1/2 cup sour cream, at room temperature
• 1 teaspoon vanilla bean paste
• 1/4 teaspoon kosher salt
• 2 large eggs, at room temperature
• 12 sheets frozen phyllo dough, thawed according to package instructions
• 1 1/2 sticks (12 tablespoons) unsalted butter, melted
• 1/3 cup chocolate-hazelnut spread, slightly warmed to loosen
• 1/4 cup honey
• 1/4 cup sugar
• 2 tablespoons plus 1 1/2 teaspoons hazelnut liqueur

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