Method

• 1.
  Preheat oven to 150C. Grease and line the base and sides of a 20cm round springform cake pan.

• 2.
  Place biscuits in a food processor and pulse to fine crumbs, then pulse into the butter. Press into the base of the prepared pan. Chill until needed.
• 3.
  Place cream cheese in a food processor and process until smooth. Add sugar, cornflour, ginger and eggs and process until well combine. Add dulce de leche and process to combine. Pour into prepared pan and bake for 1 hour until set on the edges with a gentle wobble in the centre. Turn off the oven and leave the door slightly ajar. Cool completely in the oven (this will take at least 3 hours.)
• 4.
  When cake is cooled, chill for at least 4 hours or overnight until cold and firm.
• 5.
  For the praline, line a baking tray with foil. Place sugar in a large frypan over medium-high heat and cook, swirling the pan occasionally, for 6-7 minutes until a dark caramel forms. Remove from heat and add the peanuts, swirling to coat in the caramel, then pour over baking tray. Set aside for 30 minutes until cold and set, then break in half. Break one half into small pieces and place in a food processor. Crush to fine crumbs. Break other piece into two large shards.
• 6.
  When ready to serve, release from springform pan and transfer to a serving plate or cake stand. Refrigerate while you make the salted chocolate glaze. For the glaze, place ingredients in a heatproof bowl set over a saucepan of gently simmering water. Stir occasionally until melted and smooth. Add a pinch of salt flakes, then cool completely.
• 7.
  Pour cooled glaze over cake and scatter with praline and praline shards. Serve immediately.