Chocolate Espresso Cheesecake
1-1/2 cups graham cracker crumbs
2/3 stick unsalted butter, melted
1 cup low-fat yogurt cheese
2 pkgs. (8 oz. each) low-fat cream cheese (see note)
1 cup sugar
3 large eggs, room temperature
1-1/2 teaspoons pure vanilla extract
2 bars (3 oz. each) sweet dark chocolate espresso, melted (see note)
Prepare yogurt cheese. To do so, line a colander with 3-4 layers of cheesecloth; allow the whey (the clear liquid in yogurt) to strain from 1 quart of yogurt for 6-8 hrs. One quart of yogurt should yield approximately 2 cups of yogurt cheese. Reserve.
Crust: Mix together graham cracker crumbs and butter. Press mixture onto bottom of ungreased 9-in. springform pan; chill.
Preheat oven to 300ºF.
Filling: With hand blender, cream together cream cheese and sugar; add eggs, vanilla, melted chocolate and yogurt cheese; mix until all ingredients are combined. Spoon mixture onto crust.
Bake cheesecake using a water bath. Place cheesecake in 13 X 9-inch baking dish; fill pan with water, just so that water comes halfway up side of cheesecake.
Bake 50-60 minutes, being careful not to open door while baking. Turn off oven; allow cake to cool 30 minutes in oven with door ajar. Remove cheesecake; continue cooling on wire rack; refrigerate before serving.
Notes: the original recipe didn't specify "ounces" so I'm guessing for the cream cheese measurement. I used Newman's Own Organics Sweet Dark Chocolate Espresso bars.