Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Dairy
Desserts Cheesecakes
Amount Measure Ingredient -- Preparation Method
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--- --------NORMA WRENN -- NPXR56B-------------
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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.
