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In a large bowl, beat together cream cheeses. Add sugar, Greek yogurt, salt, and vanilla. Beat until smooth. Scrape sides of bowl as needed. Add egg and mix until combined and smooth. Pour cream cheese mixture over cooled crust.
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Add chocolate chips ad milk to a small bowl. Microwave for 15 seconds. Stir until chocolate and milk are almost combined. Microwave for another 15 seconds until chocolate is completely melted and smooth.
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Make 3 lines across the cheesecake with the chocolate. Using a knife, swirl the chocolate around the cheesecake to make swirls. Sprinkle top with hazelnuts.
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Bake for 30 minutes, until almost set in the middle and edges are slightly golden. Remove cheesecake from oven and let cool for 30 minutes. Transfer cheesecake to refrigerator, and let cool for at least 8 hours to overnight. Cut into 16 squares. Keep cheesecake chilled until ready to serve.