Line a square 8x8 baking dish with parchment paper and set aside.

To make the crust: blend all the ingredients together in a food processor until it is well combined and sticks together when pressed between fingers. Press the crust into the bottom of pan. Set aside.

To make the cheesecake filling: In a food processor or powerful blender mix together cashews, maple syrup, water, coconut oil and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder and hazelnut butter and blend all together until mixture is uniformly combine.

Pour filling on top of the crust and spread even.

Place cheesecake in the freezer and freeze until solid all the way through (at least 2 hours).

To make the Ganache Topping: mix ingredients together with fork. Pour over frozen cheesecake and spread even. Place back in freezer for 2-3 minutes. Once partially set, add chopped hazelnuts and cacao nibs and return to freezer for another 10 minutes.

Remove cheesecake from the pan by pulling on the sides of the parchment paper. Cut into 9 even pieces and serve immediately.