| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Arab | Cakes, Dairy, Desserts, Cheesecakes | 10 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 1-1/2 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
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