Preheat the oven to 350 degrees and line a springform pan with parchment paper.
Mix together the crust ingredients (of whichever option you choose!) until it is a damp mixture.
Press the crust into the pan, pushing it up the sizes of the pan roughly ⅓ of the way.
Bake the pie crust for 10 minutes and allow to cool while preparing the cheesecake filling.
In a stand mixer or large bowl, add the room temperature cream cheese and cream for roughly 30 seconds until smooth.
To the cream cheese, add the sugar and beat for 1 minute to dissolve the sugar into the cream cheese.
Next, add the eggs one at a time, allowing each egg to incorporate into the cheese and sugar mixture before adding another – stop to scrape the sides as necessary.
Finally, add the vanilla extract (and hazelnut or almond extract, if using!) and the greek yogurt. Mix for roughly 30 seconds.
Pour the cheesecake mixture on top of the cooled crust, leaving roughly 1-2 clean inches at the top of the pan to prevent the cheesecake spilling over as it cooks.
Before putting the cheesecake into the oven, add a baking dish to the lowest rack. Fill the baking dish with boiling water – this helps to create a water bath and cook the cheesecake more gently!
Cook the cheesecake in the center of the oven for 60-70 minutes. It will have a slight golden hue around the edges. The edges will also appear set, but there will still be a wiggle to the center of the cheesecake when it’s done!
Turn off the oven, but leave the cheesecake inside. Use a wooden spoon or other cooking utensil to crack open the door of the oven and slowly allow the heat to escape. Leave the cheesecake in the cooling oven for one additional hour.
Once the hour is up, leave the cheesecake to cool FULLY on the counter before placing it into the fridge for a minimum of 2 hours or overnight.
When ready to serve, use the optional melted chocolate to decorate the top of the cheesecake – a drip edge, a drizzle over the top, or even cover the whole top – your choice! Sprinkle with chopped hazelnuts. If desired, add some whipped cream before topping with the vegan ferrero rochers!
Slice and enjoy and save the rest in the fridge for 3-4 days.
Recipe Development + Food Photography by Jessica Reynolds-Corden from Jessica Eats.