Hazelnut tiramisu cheesecake

Method

1. For the coffee syrup, combine the Camp Chicory & Coffee Essence, sugar and 200ml water in a small pan over a medium heat, stirring until the sugar and coffee have dissolved.m Bring to the boil, then simmer for 10 minutes until thickened and syrupy. Set aside to cool, then stir in the liqueur, if using, and chill (see Make Ahead).
2. For the crumb base, put the biscuits, hazelnuts and Camp Chicory & Coffee Essence in a large food bag and bash with a rolling pin (or pulse to fine crumbs in a mini food processor). Stir in the melted butter or add to the processor and whizz again to combine. Tip the mix into the serving dish and press into an even layer. Chill.
3. For the cheesecake layer, beat the mascarpone, cream cheese and icing sugar in a large mixing bowl until smooth. Add the liqueur and vanilla and beat to combine. Dollop the cheesecake mix onto the base and smooth into an even layer. Chill.
4. Gently melt the white chocolate in a heatproof bowl set over a pot of barely simmering water (don’t let the base touch the water). While the chocolate melts, whip the cream to soft peaks (the tips flop over when you take out the beaters/whisk). Mix 2 tbsp of the whipped cream into the melted chocolate, then fold the chocolate mixture into the rest of the cream, whipping the cream a little more if needed so it just holds its shape. Pile the cream on top of the cheesecake, creating soft waves. Cover and chill until ready to serve.
5. To serve, decorate the top with grated white chocolate and chopped hazelnuts. Drizzle over the coffee syrup and scoop into bowls to serve with extra syrup on the side.