No Bake Chocolate and Hazelnut Praline 'Cheesecake'

Instructions

1. Start with the base, either whizz up the biscuits in a food processor or place in a bag, cover with a tea towel and bash until you have fine crumbs. Mix in the butter.
2. Lightly grease a 20cm (or smaller) push bottom cake tin, and empty your biscuit crumb in. Take a spoon and with the back push down the biscuit base, until smooth and evenly spread. Place in the fridge.
3. Add all the topping ingredients to a high speed food processor and blitz till silky smooth. Taste for sweetness and Chocolatey ness. Adjust either if necessary.
4. Remove the base from the fridge and pour the topping on top. Return the fridge to set. This will take a good 6 hours, but preferable left overnight.
5. Alternatively you can serve this in individual glasses, and in which case it is less critical that the cheese cake is set perfectly as you will not be cutting it. I think 6 should do it.
6. Place a baking sheet out on the work top or chopping board.
7. To make the Praline heat a non-stick pan on medium high and add the hazelnuts, toss to lightly toast for a minute or so. Pour in the maple syrup and tilt your pan around to ensure all the nuts are coated. Allow to bubble and reduce but not burn. It will start to thicken quickly. Remove from the heat an empty out onto a baking sheet. Allow to cool and harden completely.
8. Once it has hardened you can roughly chop, and set aside until ready to serve.
9. When you are ready to serve, remove the cheese cake from the tin and place on a serving dish, pile the Praline into the middle. Or divide the praline between the individual cheese cakes.