Prepare the Crust:: Heat your oven to 330°F (165°C). Grease a 9x13-inch baking dish or line it with foil for easy cleanup. In a separate bowl, combine crushed graham crackers, melted butter, and brown sugar. Stir until fully incorporated. Pack the mixture tightly into the dish to create a base. Bake for 8-10 minutes, then allow to cool for a few minutes before proceeding.

Make the Cheesecake Layer: In a spacious bowl, whisk together the room-temperature cream cheese and sweetener until velvety. Gradually blend in the eggs, ensuring each one is fully combined before adding the next. Mix in the vanilla and thick yogurt, stirring until the mixture is perfectly smooth.

Bake the Cheesecake Layer: Spoon the creamy filling onto the chilled base, gently smoothing it out to create an even layer. Bake for 25–30 minutes, or until the center is set and no longer jiggly. Allow the pan to cool to room temperature, then refrigerate for at least 2 hours.

Prepare the Nutella Layer: In a microwave-safe bowl, combine Nutella and heavy cream. Microwave in 15-second intervals, stirring between each, until smooth and spreadable. Let cool slightly.

Assemble and Chill: Spread the Nutella mixture evenly over the chilled cheesecake layer. Refrigerate for another hour, or until the Nutella layer is firm.

Slice and Serve: Lift the edges of the foil or parchment to remove the dessert from the dish. Cut into desired shapes and refrigerate until ready to enjoy.