The Bojon Gourmet

Crust:
0 To make the crust, combine the nuts, cocoa, cinnamon, and salt in the bowl of a blender or food processor. Process until the nuts are finely ground. 
1 Drizzle the maple syrup over the processed nut mixture, then pulse until the mixture forms large, moist clumps. 
2 Line an 8x4 or 9x5-inch loaf pan with parchment paper on all sides. Dump the crust crumbles into the pan and use your fingers or a flat-bottomed glass to press it into an even layer. 
Filling:
3 To make the filling, in the now-empty blender, place the water, chocolate hazelnut spread, yogurt, maple syrup (if using), and vanilla. Blend on medium speed until smooth, about 30 seconds. 
4 Add the melted coconut oil and blend until combined, about 10 seconds. 
5 Pour the filling over the crust and spread it into an even layer. Place in the freezer until firm, about 30 minutes, or refrigerate until firm, 2-3 hours. 
Topping:
6 To make the topping, combine the chocolate hazelnut spread and plant milk in a heat-proof bowl. Set the bowl over a pot of barely simmering water, and whisk until the mixture is the texture of a runny ganache. 
7 Pour the topping over the cheesecake and return to the refrigerator until set, 30 minutes or up to 48 hours. 
8 When the cheesecake is firm, lift it out of the pan using the parchment paper handles and a small offset spatula. Place on a cutting board and peel away the parchment from the sides. Use a large, sharp chef's knife to cut the cheesecake into 8-10 slices, wiping the knife clean between each cut. 
9 Serve the slices with a sprinkle of toasted hazelnuts if you like. 
10 The cheesecake will keep well, covered and refrigerated, for up to 1 week.