Chocolate Yogurt Cheesecake

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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.