Preheat the oven to 350ºF.
Place the chocolate and hazelnut cookies in a food processor and grind finely, add the melted butter and re-blend / process until well blended and the cookie crumbs resemble wet sand.
Empty into the mold and use your fingers to press on the bottom.
Bake in the oven for 10-12 minutes.
Let cool. Maintain the temperature of the oven.
Prepare the cheesecake filling by placing 10 ounces of chocolate in a bain-marie until smooth and creamy. Remove from heat and let cool for a few minutes.
In an electric mixer or stand, beat the cream cheese and the Greek Style Yoghurt FAGE® Total 0% to create a soft and fluffy mixture.
Add the sugar and cocoa and beat again until smooth, creamy and smooth. Add the eggs and egg yolks, mixing until you get a silky mixture.
Add the melted chocolate in an enveloping manner until well combined.
Pour the filling into the mold with the base and smooth with a spatula.
Bake until the center is set and barely dry, about 1 hour and 15 minutes.
Do not worry if the cheese cracks during baking because it will be covered with ganache.
Let the cake cool for 10 minutes, and pass a knife around the crust to loosen it.
Cool the cheesecake in the refrigerator for at least 4 hours.
For the ganache: In a saucepan put the cream over medium-low heat. Add the hazelnut cream and stir until smooth. Add in 2 ounces of chocolate and stir until melted. Pour over the center of the cheesecake and spread to cover the surface.
Cover with toasted hazelnuts and sprinkle with sea salt.
Cut into slices and serve.
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