Chocolate Yogurt Cheesecake

Title:
Chocolate Yogurt Cheesecake

Yield:
10 Servings

Categories:
Cakes,
Dairy,
Desserts,
Cheesecakes




Ingredients:




----------------------------NORMA
WRENN; NPXR56B----------------------------


     1 c  Chocolate wafer crumbs


   1/4 c  Butter; melted


    16 oz Cream cheese; softened


     1 c  Sugar


     3    Eggs


 1 1/2 ts Vanilla


     6 oz Semisweet chocolate; melted


          -and cooled


     8 oz Yogurt; plain


     3 oz Semisweet chocolate


     2 tb Butter


     1 tb Light corn syrup


   1/2 ts Vanilla






 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 1-1/2


 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


 1/2 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini