Place the chocolate and hazelnut cookies in a food processor and finely grind, add the melted butter and blend/process again until well combined and the cookie crumbs resemble wet sand.
Pour into the mold and use your fingers to press down on the bottom.
Bake in the oven for 10-12 minutes.
Let cool. Maintain oven temperature.
Prepare the cheesecake filling by placing 10 ounces of chocolate in a double boiler until smooth and creamy. Remove from heat and let cool for a few minutes.
In an electric mixer or stand mixer, beat the cream cheese and FAGE® Total 0% Greek Style Yogurt until smooth and fluffy.
Add the sugar and cocoa and beat again until smooth, creamy, and homogeneous. Add the eggs and egg yolks, mixing until silky.
Gently fold in the melted chocolate until well combined.
Pour the filling into the mold with the crust and smooth with a spatula.
Bake until the center is set and just looks dry, about 1 hour and 15 minutes.
Don’t worry if the cheese cracks during baking as it will be covered with the ganache.
Let the cake cool for 10 minutes, and run a knife around the crust to loosen it.
Chill the cheesecake in the refrigerator for at least 4 hours.
For the ganache: In a saucepan, place the cream over medium-low heat. Add the hazelnut cream and stir until smooth. Add 2 ounces of chocolate and stir until melted. Pour over the center of the cheesecake and spread to cover the surface.
Top with toasted hazelnuts and sprinkle with sea salt.
Cut into slices and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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