Step 1

Two days before serving, soak cashews overnight in a bowl of cold water.

Step 2

The next day, grease a 22cm springform cake pan and line the base with baking paper.

Step 3

Place biscuits in a food processor and whiz to fine crumbs. Add butter and pulse until combined. Transfer to prepared pan and press firmly into base and sides. Chill.

Step 4

To prepare filling, drain the cashews and rinse under cold water. Drain again.

Step 5

Add cashews to cleaned food processor and whiz until smooth. Add cream cheese, vanilla, maple syrup and thickened cream, and whiz until combined.

Step 6

Soak gelatine leaves in cold water for 5 minutes to soften. Squeeze excess liquid from the gelatine, then place gelatine in a saucepan over medium heat and cook, stirring constantly, until just melted. Add gelatine and melted chocolate to cream cheese mixture and whiz to combine. Transfer to a bowl and fold through carrot.

Step 7

Combine spices in a bowl. Add 1 tbs to cream cheese mixture and stir to combine. Pour into pan, smoothing with a palette knife, then chill for at least 5 hours, or overnight, to set. Toss remaining 1 tbs spice mixture with walnuts and set aside.

Step 8

When ready to serve, whisk sour cream to soft peaks. Top cake with sour cream, scatter with reserved spiced walnuts and drizzle with extra maple syrup.