Soak all but 1 tbsp of the hazelnuts in 500ml of water for at least 30 minutes, preferably overnight.

Melt the butter in the microwave. Crush the digestive biscuits to a fine powder in a food processor or bowl, then add in the caster sugar and melted butter and mix to combine. Press one tablespoon into muffin cases in a muffin tray.

Melt the 150g dark chocolate in the microwave.

Drain the hazelnuts and blend with the vanilla extract, maple syrup and oat milk. Once very smooth, drizzle in the melted chocolate and a big pinch of salt and continue blending.

Boil 100ml of water with the Dr. Oetker Vege-Gel and blend in with the hazelnut chocolate mixture.

Pour your cheesecake mixture into a small jug and gently pour the mixture into each mould. Pop into the fridge to set overnight.

Once set, prep your toppings. Melt the remaining 50g chocolate and finely chop the saved hazelnuts.

Carefully remove your cheesecakes from the moulds, then drizzle with your chocolate and top with your hazelnuts. Serve.