• Preheat oven to 180ºC. Arrange hazelnuts on an oven tray and roast for 10 mins.
• Transfer roasted nuts to a clean tea towel and gently rub off the bitter hazelnut skins.
• Chop hazelnuts as finely as possible, putting 4 tbsp aside for the base and the remaining nuts for the topping.

Base

• In a food processor, finely crush the biscuits. Add coconut and hazelnuts.
• Add in melted butter and pulse until combined.
• Press the biscuit mixture into a 23cm/9″ round spring form cake tin and put in the fridge to set.

Filling

• Place the cream cheese and icing sugar in a large mixing bowl and beat until smooth.
• Add in the Nutella and double cream, beating until smooth and creamy.
• Pour onto the biscuit base and return to the fridge to set.

Ganache and topping

• Bring the cream and butter to boil in a small saucepan over medium heat.
• Pour the hot cream mixture over the chocolate and stir until smooth and glossy.
• Pour the ganache over the Nutella cheesecake and sprinkle the chopped hazelnuts over the top.
• Return the cheesecake to the fridge and let set preferably overnight.
• To serve, release the cheesecake from it's springform pan and serve on a cake stand.