Ingredients

The following ingredients have 4 Servings
  • 3/4 cup FAGE Total Greek Yogurt 2%
  • 24 ounces cream cheese, softened at room temperature
  • 3 large eggs
  • 1 large egg yolk
  • 10 ounces (1 1/4 cup) granulated sugar
  • 1/4 cup unsweetened cocoa powder (use dark cocoa for more intensity)
  • 10 ounces 72% dark chocolate, chopped
  • 25 chocolate sandwich cookies (Oreos are good)
  • 1 cup hazelnuts
  • 1/4 cup butter, melted
  • Chocolate Hazelnut Ganache:
  • 4 ounces (1/2 cup) chocolate hazelnut butter (Nutella)
  • 4 ounces (1/2 cup) heavy cream
  • 2 ounces 72% dark chocolate, chopped
  • 1/4 cup toasted hazelnuts, chopped
  • 1 teaspoon coarse sea salt, plus more if desired

Instruction

  • Preheat oven to 350°F. Grease a 9-inch springform pan.
  • 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.
  • Scrape into prepared pan and use fingers to press into the bottom and up the side of the pan, making sure the crust is even. 
  • Bake in oven for 10-12 minutes. Place on wire rack to cool. Keep oven temperature.
  • Prepare cheesecake filling by placing 10 oz. of chopped chocolate in a double boiler until smooth and creamy. Remove from heat and let cool for a few minutes.
  • In an electric or stand mixer, beat cream cheese and FAGE Total 2% Greek Yogurt until smooth and fluffy. 
  • Add in sugar and cocoa powder and beat again until smooth, then add in eggs and egg yolks; blending until there is a silky consistency. Fold in melted chocolate until well combined.
  • Pour chocolate cheesecake filling over the cooled crust and smooth the top with a spatula. Tap a few times to release any air in the batter.
  • 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.
  • Cool the cheesecake 10 minutes, then run a knife around the crust to loosen it. Chill the cheesecake a minimum of 4 hours in fridge, although overnight is best.
  • To make the chocolate hazelnut ganache: In a medium saucepan, heat cream over medium-low heat. 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 chocolate cheesecake and spread to outer edges to help cover any cracks. 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!