1. To roast the hazelnuts, spread them on a baking tray lined with parchment paper and bake in a preheated oven at 180°C for 10–12 minutes, until fragrant and lightly golden.
2. Let them cool for a bit.
3. Then, remove their skins either by rubbing them between your palms or by enclosing them in a clean towel and gently rubbing until most of the skin comes off.
For the Base
1. Place the biscuits in a food processor and grind them into crumbs. Add the hazelnut praline, ground hazelnuts, and melted butter, and mix until a mixture resembling wet sand is formed.
2. Spread the mixture into a 25-26cm springform pan or tart ring with a removable base and press down firmly with the back of a glass.
3. Transfer to the refrigerator for 20–30 minutes to set.
For the Filling
1. In a bowl, beat the cream cheese together with the icing sugar until fluffy. Add the hazelnut praline, vanilla, and pinch of salt, and continue mixing until you have a smooth and velvety cream.
2. Gradually pour in the heavy cream and beat until the mixture is fluffy. Spread the filling over the base and smooth the surface.
3. Place the cheesecake in the refrigerator for at least 6 hours or ideally overnight until it is well set.
For the Garnish
1. Lightly warm a little hazelnut praline and drizzle it on top.
2. Sprinkle with coarsely chopped roasted hazelnuts.
