|Chocolate wafers||16 , crumbled|
|Cream cheese||16 Ounce, softened at room temperature (2 Packages, 8 Ounce Each / 480 Gram)|
|Sugar||240 Milliliter (1 Cup)|
|Eggs||3 (At Room Temperature)|
|Semi sweet chocolate||6 Ounce, cooled (6 Squares, 1 Ounce Each)|
|Plain non fat yogurt||240 Milliliter (1 Cup)|
|Semi sweet chocolate||2 Ounce, melted (2 Squares, 1 Ounce Each)|
|Butter||30 Milliliter, melted (2 Tablespoon)|
|Corn syrup||15 Milliliter (1 Tablespoon)|
|Vanilla||1⁄2 Teaspoon (3 Milliliter)|
|White chocolate||2 Ounce (60 Gram)|
Crust: Mix the chocolate wafer crumbs and butter together.
Press the mixture onto the bottom and against the sides of an 8-9-inch spring-form pan.
Preheat oven to 300°F (150°C).
Filling: Cream together the cream cheese and sugar.
Stir in the eggs, then add the vanilla, melted chocolate and yogurt, and stir until all the ingredients are combined.
Spoon the mixture into the crust.
Place the cheesecake on the middle rack of the oven and place a pan of water on the bottom rack.
Bake 50-60 minutes.
Do not open the oven door while the cheesecake is baking.
Turn off oven; allow the cake to cool in the oven with the door ajar.
Glaze: Mix the chocolate, butter, corn syrup and vanilla together while the chocolate and butter are still warm.
Allow the glaze to cool, then spread on top of the slightly cooled cheesecake.
For a decorative feathered effect, melt the white chocolate.
Using a pastry tube, pipe lines of white chocolate across the still-warm glaze, and then drag a knife across the lines to create a pattern.