Crush 100g hazelnuts and 100g chocolate tiny teddies in a mixing bowl. Add about 2 tbsp of melted butter - just enough to make it stick - and press into the bottom of a 20cm diameter cake tin to form the base.
Take your 250g block of not-in-the-fridge philly cream cheese and beat it in another mixing bowl with 400g melted white chocolate (don't bother about fancy double-bowled chocolate melting, just chop the stuff into a saucepan and heat it on the lowest possible setting until melted). Add 1 cup caster sugar, a 300mL tub of sour cream, and keep beating until the sugar's dissolved.
Squeeze out the insides of a bowl of Australian finger limes. These are the pink variety but they come in yellow, green and red. This sized bowl gives you about 1.5 cups of finger lime "caviar" (read: tiny sacks of sweet-sour lime juice)...and is a great workout for your fingers.
Stir the lime pulp into the white chocolate mixture. Add 3 egg yolks one at a time, beating well in between each one. Whip the whites of those 3 eggs in another bowl before folding in gently. Pour this mixture into the tin.
1 hour in a 180C oven did the trick for me, but others have had this set (firm and brown on top) in as little as 35 minutes, so keep an eye on it. Serve with whipped cream.
(Cor, bLimey!)
