Preheat the oven to 160º C.
Starting with the base, place the biscuits, hazelnuts, cocoa powder and icing sugar in a processor. Blitz until fine breadcrumb texture.
Add the butter and process until combined.
Press the biscuit mixture into a greased and lined 22cm round springform cake tin. Wrap the base of the tin with clingfilm and then with a sheet of tinfoil. Chill while you prepare the filling.
Combine the cocoa and water to form a paste.
Add the cooled chocolate and Nutella to the cocoa paste and whisk together.
Place the cream cheese in large mixing bowl and beat until softened.
Add the crème fraîche and whisk until incorporated.
Add the castor sugar and vanilla to the cream cheese, beating again to combine.
With the mixer on low, add the eggs and whisk until incorporated.
Finally add the chocolate mixture and whisk until smooth. Pour the filling over the base.
Place the cheesecake in a large roasting tin and top up with boiling water until the level is halfway up the side of the cake tin.
Bake for about 1 hour, 20 minutes until the top is just set.
Cool in the oven for an hour with the door ajar.
Remove from the oven, peel away the foil and allow to cool completely before chilling overnight.
Un-mould the cheesecake and place on a cake stand. Pour over half the caramel.
Pile the frozen fruit on top and drizzle with remaining caramel.
Scatter over a the sea salt flakes and serve.
Recipe reprinted with permission of Bibby's Kitchen@36
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