-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.
Yields
10 Servings
