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1
Preheat oven to 350u00b0F. Grease a 9-inch springform pan.
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2
For the crust: Place chocolate sandwich cookies and hazelnuts in a food processor and pulse until finely ground. Add melted butter and process again until well combined and cookie crumbs resemble wet sand.
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3
Scrape the mixture into the prepared pan and use your fingers to press into the bottom and up the side of the pan, making sure the crust is even. Bake in the preheated oven for 10-12 minutes. Then remove it from the oven and place pan on a wire rack to cool. Keep oven temperature as is.
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4
Prepare cheesecake filling by placing 10 ounces of chopped chocolate in the top of a double boiler (with simmering water in the bottom). Heat until smooth and creamy. Remove from heat and let cool for a few minutes.
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5
In a large bowl using an electric or stand mixer, beat cream cheese and Greek yogurt until smooth and fluffy. Add in sugar and cocoa powder and beat again until smooth, then add in eggs and egg yolk, blending until there is a silky consistency. Fold in the cooled melted chocolate until well combined.
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6
Pour the chocolate cheesecake filling over the cooled crust and smooth the top with a spatula. Tap the pan on the counter a few times to release any air in the batter.
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7
Bake until center is just set and just appears dry, about 1 hour and 15 minutes, but check at 1 hour. Do not worry if the cheesecake cracks while baking; this will be covered with ganache.
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8
When done remove the pan from the oven and set it on a rack and cool the cheesecake 10 minutes. Then run a knife around the edge of the pan an crust to loosen it. Chill the cheesecake a minimum of 4 hours in fridge, although overnight is best.
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9
For the Chocolate Hazelnut Ganache: In a medium saucepan, heat cream over medium-low heat. Once it's heated add chocolate hazelnut butter and stir until smooth. Add in 2 ounces of chopped dark chocolate and stir until melted. Pour or drizzle over the center of the chilled chocolate cheesecake and spread it to the outer edges to help cover any cracks.
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10
Top with toasted hazelnuts and sprinkle with sea salt. Serve while ganache is warm or place in refrigerator to cool. Cut into 12-16 slices and enjoy!
