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
Yields
10 Servings