Crust:

1. Crush the chocolate biscuits in a food processor until finely ground. Mix with the melted butter and salt until the texture resembles wet sand and holds together when squeezed. Ensure there is enough butter to bind the crumbs so the crust does not crumble when sliced.
2. Press the mixture firmly into the bottom of a cake pan using the base of a glass, then press it up the sides to a height of approximately 4–5 cm. Compact evenly, ensuring there are no gaps. Refrigerate for 30 minutes.
   
   

Filling:

1. Sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Microwave for approximately 10 seconds until clear and fully dissolved. Do not let it boil.
2. Beat the cream cheese, icing sugar, and vanilla extract on low speed until smooth and lump-free. Add Innova Paste Hazelnut  and mix until well combined.
3. While mixing quickly, gradually pour in the melted gelatin once it has cooled to lukewarm. Mix until evenly incorporated.
4. Whip the chilled whipping cream to soft-to-medium peaks. Gently fold it into the cream cheese mixture in 2–3 additions to retain the air and keep the filling light.
5. Pour the filling over the crust and smooth the surface. Gently tap the pan on the counter to release air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours or overnight until fully set.
   
   

Ganache and Finishing:

1. Spread Innova Paste Hazelnut over the set cheesecake.
2. Garnish with Innova Diced Peanut and grated Chockely Premium.