Step 1

Let cream cheese, yogurt, eggs and blue cheese come to room temperature.

Step 2

Preheat oven to 350F.

Step 3

Grease the bottom of a 6-inch springform pan. Combine graham cracker crumbs, ground hazelnuts and 2 Tablespoons sugar in a small bowl. Stir with a fork until well blended. Add the 2 Tablespoons of melted butter and mix until combined.

Step 4

Press the crumb mixture evenly over the bottom and up the sides of the pan. Bake 5-10 minutes or until golden brown.

Step 5

Crumble 2-3 oz of blue cheese evenly over the bottom of the warm crust.

Step 6

In a medium mixing bowl, using an electric mixer, beat cream cheese until soft. Add sugar and yogurt. Mix to combine. Slowly add eggs one at a time, beating after each addition. Add lemon juice. Continue beating until smooth.

Step 7

Pour batter into the prepared pan.

Step 8

Bake at 350F for approximately 45 to 50 minutes, or until cheesecake is just set and beginning to get slightly golden around the edge.

Step 9

Let cool for 2-4 hours, or refrigerate overnight.

Step 10

Before serving, carefully remove the cheesecake from the springform pan.

Step 11

Top with Hazelnut Pear Flambé.

Step 12

Serve and enjoy!