No-bake Chocolate Cheesecake

Lightly grease a 19cm diameter (6.5cm deep) springform pan. Add biscuits to a food processor and process until a fine crumb is formed. Add butter and hazelnuts and pulse to combine. Place crumb in prepared tin. Press crumb onto base and up sides of tin. Set aside in the fridge.

Add 300ml thickened cream to the bowl of a stand mixer fitted with a whisk attachment. (Chill remaining cream until ready to use.) Beat on medium speed for 2 minutes or until thickened. Transfer to a bowl. Set aside in the fridge.

Add cream cheese to a clean mixing bowl fitted with a paddle attachment. Beat cream for 5 minutes, scraping down sides, until no lumps remain. Add sugar. Mix for 2 minutes or until combined.

Add 200g chocolate to a microwave-safe bowl. Microwave on high in 30-second instalments, stirring between, until melted. With beater running on low speed, slowly pour melted chocolate into cream-cheese mixture. Beat until combined.

Combine 100ml boiling water and gelatine in a small bowl. With mixer running on low speed, strain gelatine mixture into cheesecake mixture and beat on low speed until just combined. Fold in cream. Pour mix over biscuit base. Refrigerate for 4 hours (or overnight), or until set.

Add 150ml cream and 100g chocolate to a microwave-safe bowl. Microwave on high in 30-second instalments, stirring between, until melted. Remove cheesecake from tin and place on serving platter. Drizzle with chocolate. Return to fridge for 15 minutes. Top with Ferrero Rocher chocolates and raspberries. Finely chop remaining chocolate and sprinkle over. Serve.