Stonyfield three or four years ago. The recipe is available on the Stonyfield website, as are lots of other great recipes, so be sure and visit.
You're going to love this fabulous go-to recipe for Chocolate Yogurt Cheesecake. Once you try it, you'll make it over and over again! Just an FYI, I don't make the Chocolate Glaze. I think the cheesecake is rich enough as is.
CHOCOLATE YOGURT CHEESECAKE
20 - 25 chocolate wafers (each 2 1/4 inches, crumbled)
1/4 cup sweet butter (melted)
16 oz cream cheese, room temperature
1 cup sugar
3 eggs, room temperature
1-1/2 tsp Madagascar vanilla
6 ounces semisweet chocolate, melted and cooled
1 cup Stonyfield Organic Fat Free Plain Yogurt
2 oz semisweet chocolate, melted
2 Tbsp sweet butter, melted
1 Tbsp corn syrup
1/2 tsp vanilla
2 oz white chocolate
Mix chocolate wafer crumbs and butter together. Press mixture onto bottom ofungreased 8 or 9 inch springform pan. Chill.
Preheat oven to 300°.
In food processor fitted with steel blade, cream together cream cheese and sugar. Add eggs, then vanilla, melted chocolate, and yogurt, and mix until all ingredients are combined. Spoon mixture into crust.
Place cheesecake on middle rack of oven and place pan of water on bottom rack. Bake for 50 to 60 minutes. (Do not open the oven door while the cheesecake is baking.) Turn off oven; allow cake to cool for 30 minutes in oven with door ajar (hard to do at my home with cats and dogs!). Then remove cheesecake and continue cooling in pan on wire rack.
Mix chocolate, butter, corn syrup, and vanilla together while chocolate and butter are still warm. Allow glaze to cool; then spread on top of cooled cheesecake. For decorative feathered effect, melt white chocolate. Using pastry tube, pipe lines of white chocolate across still-warm glaze, then drag knife perpendicularly across lines to create pattern.