Chocolate and Roasted Hazelnut Cheesecake

1 C sweet biscuit crumbs
½ C desiccated coconut
50g roasted hazelnuts, crushed
50g butter, melted
500g cream cheese, room temp
¾ C caster sugar
¼ C orange juice
1 T grated orange rind
3 t gelatine in ¼ C boiling water
200g dark chocolate, melted
1 C cream, whipped
1 C cream, whipped (extra)
¼ C grated dark chocolate
¼ C roasted hazelnuts, chopped
Line and grease 22cm springform pan. Combine crumbs, coconut, hazelnuts and butter and press into pan, refrigerate. Beat cream cheese and sugar using electric beater until smooth. Add juice, rind and gelatine mixture and beat until just combined. Fold in melted chocolate and whipped cream. Pour onto base, chill 3 hours or until set. Serve decorated with cream, chocolate shavings and hazelnuts.

Can un-chill cheese 30 secs in microwave (250g)