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Combine biscuit crumbs, coconut, hazelnuts and butter. Press into base of a lined and greased 22cm spring form pan; chill. Beat Philly* and sugar using an electric mixer until smooth. Add juice, rind and gelatine mixture and beat until just combined. Fold in the melted chocolate and whipped cream. Pour mixture into prepared base; chill 3 hours or until set. Serve cheesecake with cream, grated chocolate and extra hazelnuts.
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Achievable elevated desserts — laminated doughs, cakes, custards
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Ceramic fondue pot with burner — cheese and chocolate fondue
Roasted green tea — hojicha lattes, ice cream, baking
Iconic hazelnut-cocoa spread — crepes, baking, filling