INGREDIENTS

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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