Crush the biscuits and hazelnuts in a food processor, then place them in a bowl. Break the wafer sticks by hand, add the melted butter, and mix until well combined. Press the mixture into a cake ring on a base to form a compact layer.

In another bowl, whip the non-dairy topping, then add the cream cheese, followed by the sweetened condensed milk, and finally the coarsely crushed Oreo cookies. Once the cream is ready, spread it over the biscuit base and refrigerate.

In a small saucepan, heat the heavy cream until just before boiling, then remove from heat. Add the chopped chocolate and butter, stirring continuously until smooth. If needed, return to low heat. Once slightly cooled, pour it over the cake and refrigerate again briefly. Decorate as desired.

Refrigerate for at least 6 hours before serving.