In a food processor, finely chop 1 cup of hazelnuts and 1 cup of graham cracker crumbs until they resemble sand. Add 1/4 cup of confectioners' sugar, then drizzle in 1/2 cup of melted unsalted butter. Pulse until combined.

Press the mixture firmly into the bottom of a 9” springform pan and chill in the refrigerator for at least 10 minutes while you prepare the filling.

Over low heat, dissolve 1 tablespoon of powdered unflavored gelatin in 1/4 cup of freshly squeezed lemon juice. Stir until the gelatin is fully dissolved, then let it cool slightly.

In a stand mixer, combine 8 ounces of room-temperature cream cheese and 1/2 cup of granulated sugar. Beat until completely smooth, then gradually add the warm gelatin mixture along with 1 teaspoon of vanilla paste and the zest of 1 lemon.

Once the cream cheese mixture is well blended, take 1 cup of heavy whipping cream and whip it to stiff peaks. Gently fold the whipped cream into the cream cheese mixture using a spatula.

Pour the creamy filling over the chilled hazelnut crust. Use a spatula to smooth the top evenly. Cover the cheesecake with plastic wrap and refrigerate until firm, approximately 2 to 3 hours.

Once chilled and firm, remove the cheesecake from the refrigerator. Carefully run a knife around the edge of the springform pan to loosen it. Release the clasp and gently lift it away.

Slice the cheesecake using a hot, dry knife for clean edges, and serve chilled. Consider garnishing with fresh berries or a sprinkle of graham cracker crumbs.