In a medium bowl, combine the crushed graham crackers or digestive biscuits and chopped hazelnuts.

Add the melted dairy-free butter and mix until well combined.

Press the mixture firmly into the bottom of a greased 9-inch springform pan.

Place the pan in the refrigerator to set while you prepare the filling.

In a large bowl, beat the dairy-free cream cheese until smooth.

Add the dairy-free chocolate hazelnut spread, powdered sugar, and vanilla extract. Beat until well combined and smooth.

Gently fold in the dairy-free whipped cream until the mixture is light and fluffy.

Pour the filling over the chilled biscuit base and spread it evenly.

Place the cheesecake back in the refrigerator to set while you prepare the crunchy layer.

In a small bowl, mix the crushed hazelnuts with the dairy-free chocolate hazelnut spread until combined.

Gently spread this mixture over the top of the set filling layer.

In a medium saucepan, heat the canned coconut milk over medium heat until it just begins to simmer.

Remove from heat and add the dairy-free dark chocolate chips and dairy-free butter.

Stir until the chocolate and butter are completely melted and the mixture is smooth.

Allow the ganache to cool slightly before pouring it over the crunchy layer on the cheesecake.

Spread the ganache evenly over the top of the cheesecake.

Cover the cheesecake with plastic wrap and refrigerate for at least 6-8 hours, or overnight, until fully set.

Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.

Garnish with dairy-free whipped cream, Ferrero Rocher style chocolates, and crushed hazelnuts if desired.

Slice and serve this indulgent dessert!