Heat sawdust in a pan until smoke forms. Poke several small holes in a sheet of aluminum foil and place on top. Place the whole hazelnuts on the aluminum foil and cover the pan with a lid. Smoke for 15-20 minutes.
Butter ovenproof ramekins. Preheat oven to 150 °C.
Mix cookie crumbs with melted butter. Spread crumb-butter mixture on bottom of ramekins and press down well.
For the filling, mix cream cheese, nougat cream, sugar and eggs well and pour onto the cookie base. Bake in preheated oven for about 15-20 minutes.
Coarsely chop smoked hazelnuts, spread on the cheesecakes and garnish with lemon balm.
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