Blend the crushed biscuits and honey in a food processor until combined.
Press the biscuit mixture into the bottom of a chef's ring placed on a serving plate.
Mix the mascarpone and cream in a bowl.
Fold in the liqueur, vanilla seeds, chopped hazelnuts, icing sugar, and lime juice.
Spread the cream mixture over the biscuit base and level the top with a knife.
Transfer the cheesecake to the fridge to chill.
Melt caster sugar in a pan over medium heat until it caramelises.
Add whole hazelnuts to the caramel and pour immediately onto an oiled baking sheet.
Allow the praline to cool, then break into shards.
Remove the chef's ring and decorate with praline shards and grated chocolate.