Here's the recipe again from a cookbook.
Preparation Time: 1 hour
Cooking Time: 1.5 hours
Cooling Time: 3 hours
Ingredients- Base: 150g Rich Tea biscuits, 1 tbsp sugar, 3 tbsp unsalted butter (melted)
Filling: 75g hazelnuts, 75g sugar, 1kg cream cheese, 4 large eggs, 1 large egg yolk, 1 tsp vanilla extract, pinch of ground nutmeg, 300g white chocolate, icing sugar.
To make the base: Grind the biscuits to a fine texture in a food processor. In a bowl combine the biscuits with the sugar and the melted butter. Press the mixture on to the base of the springform tin (23cm tin).
To make the filling: Roast the hazelnuts on a dry baking tray in the oven for about 10-15 minutes (on gas mark 6), then rub off their skins. Put the sugar with two tablespoons of water in a pan and heat gently to dissolve, then boil until it is a rich caramel colour. Place hazelnuts on an oiled tray and pour the caramel on top. Leave to harden, then break into pieces and pulse in a food processor until coarsely ground. Set aside.
Pulse the cream cheese in a food processor until smooth, then work in the eggs and egg yolk, vanilla extract and nutmeg. Process until smooth. Melt the white chocolate in a heatproof bowl suspended over saucepan of barely simmering water, ensuring that the water does not touch the base of the bowl. Add the melted chocolate to the mixture and, finally the ground hazelnut.
Pour the mixture on to the base and bake for about 1.5 hours (on gas mark 2) until lightly set. Turn off the oven and leave to go cold and set. Remove from the oven and dust with the icing sugar.