Ingredients
Method
1.Grease and line base of a 23cm spring form cake pan with baking paper. Coarsely chop 1/3 of hazelnuts; set aside. Process biscuits and remaining hazelnuts in food processor to make fine crumbs. Add butter; process until combined. Press mixture evenly over base of prepared pan. Chill for 15 minutes. Clean processor bowl.
2.Process cream cheese, sour cream and sugar until smooth. Sprinkle gelatine over 1/4 cup boiling water in a small heatproof jug; stir until dissolved completely. Cool slightly; add to cream cheese mixture. Process until combined.
3.Pour half cream mixture into prepared pan; smooth surface. Arrange biscuits over cream mixture in pan, breaking to fit it necessary. Drizzle coffee evenly over biscuits. Top with remaining cream mixture; smooth surface.
4.Drizzle melted chocolate in a swirl pattern over cream mixture. Sprinkle reserved hazelnuts over chocolate. Chill for 6 hours or overnight until set. Cut into wedges to serve.
Rub toasted nuts in a tea-towel to remove bitter skins.
Note