In a frying pan, toast the hazelnuts until they are golden. Meanwhile, crush the biscuits until they resemble fine crumbs.
Once hazelnuts are toasted, lightly crush them so that they are still chunky. Combine biscuits, melted butter, coconut and hazelnuts and place mixture at the bottom of each mason jar. Cover and chill until base is firm.
To make the curd, whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Allow to cool to room temperature
To make the final layer, beat the cream until stiff peaks form. Add the cheese, vanilla and icing sugar and mix until just combined.
To assemble, place about 1/4 cup of curd on top of the biscuit bases. Dollop the cheese mixture on top of the curd. Enjoy!
Layers can be in a different order. Just be sure to refrigerate between layers so that the layers are not compromised.