Chocolate yogurt cheesecake

10 Servings

Ingredients

Quantity Ingredient
1 cup Chocolate wafer crumbs
¼ cup Butter; melted
16 ounces Cream cheese; softened
1 cup Sugar
3 Eggs
1½ teaspoon Vanilla
6 ounces Semisweet chocolate; melted and cooled
8 ounces Yogurt; plain
3 ounces Semisweet chocolate
2 tablespoons Butter
1 tablespoon Light corn syrup
½ teaspoon Vanilla

Directions

NORMA WRENN; NPXR56B

Combine crumbs and melted butter; press firmly into the bottom of an 8-inch springform pan. Chill. Combine cream cheese and sugar in a medium bowl. Beat at medium speed of an electric mixer until mixture is smooth and well blended. Add eggs, one at a time, beating after each addition. Add 1-½ teaspoons vanilla. Stir in melted chocolate and yogurt, blending well. Pour batter into prepared pan. Place a 13-x 9-x 2-inch baking pan on lower rack of oven. Pour water into pan to a depth of 1 inch. Place cheesecake on middle rack of oven. Bake at 300 degrees for 1 hour and 20 minutes or until cheesecake is set.

Turn oven off, and partially open oven door; let cake cool in oven.

Combine chocolate, 2 tablespoons butter, corn syrup and ½ teaspoon vanilla in a saucepan. Cook over medium heat until melted; cool slightly. Spoon glaze over cheesecake; chill at least 8 hours.

SOURCE: Unbearably Good! Junior Service League of Americus, Georgia America's Best Recipes; A 1988 Hometown Collection; Oxmoor House.

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