No-Bake Chocolate Hazelnut Cheesecake

Step 1: Flip the base of a 20 cm (8-inch) springform pan upside down. Butter the base, press a square sheet of baking paper onto it, then clip the pan sides onto the base, leaving the excess paper overhanging. Butter and line the sides with more baking paper.

Step 2: Roughly break the cookies by hand and place them in a food processor. Blitz until they form fine crumbs. Add the melted butter and blitz again until combined.

Step 3: Transfer the crumbs to the prepared pan and press them evenly and firmly over the base. Use the underside of a straight-sided, flat-bottomed measuring cup to press them down, if helpful.

Step 4: Pour the water into a small bowl and sprinkle the gelatine powder over the surface. Stir to partly dissolve, then leave it for 5 minutes until it thickens. Microwave for 15 seconds to liquefy, stir, and leave for 5 minutes to cool.

Step 5: Beat the cream cheese, chocolate hazelnut spread and icing sugar until smooth. Add the cooled gelatine liquid and beat for another 30 seconds.

Step 6: In a separate bowl, whip the cream until stiff peaks form.

Step 7: Add one third of the whipped cream to the chocolate hazelnut mixture and gently fold until just combined. Fold in another third in the same way, then fold in the remaining cream.

Step 8: Pour the mixture into the prepared pan and refrigerate for at least 1 hour to set.

Step 9: Place the cream, chocolate hazelnut spread and chocolate chips in a heatproof bowl. Microwave in two 30-second bursts, stirring between each, until smooth.

Step 10: Let the ganache cool for 5 minutes, then pour it over the set cheesecake. Tilt the pan to spread it evenly over the surface.

Step 11: Refrigerate the cheesecake for at least 3 hours before sprinkling on the hazelnuts so they do not sink into the cake.

Step 12: Sprinkle the hazelnuts over the top. Pipe dollops of whipped cream around the edge, then drizzle with the warm chocolate hazelnut spread. Slice and serve.