1 c. chocolate wafer crumbs (sixteen 2 1/4" wafers)
1/4 c. butter, melted
16 oz cream cheese, room temperature
1 c. sugar
3 eggs, room temperature
1 1/2 tsp. vanilla extract
6 oz. semi-sweet chocolate squares, melted & cooled
1 c. plain yogurt

GLAZE:

3 oz. semi-sweet chocolate
2 tbsp. butter
1 tbsp. corn syrup
1/2 tsp. vanilla extract

Preheat oven to 300 degrees.

Mix crumbs with butter until blended. Press firmly onto bottom of well greased 8 inch spring form pan. Chill pan. In large bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Stir in chocolate and yogurt. Mix well and then pour into prepared pan.

Meanwhile, place pan of water on bottom oven rack, place cheesecake on middle rack in oven. Bake 1 hour or until edges of cake pull away slightly from sides of pan. Do not open oven door during baking. Turn off heat when done. Let cake cool in oven with door ajar. Run thin blade between cake and pan, remove sides of pan. Spread glaze on top. Chill several hours or overnight.

Glaze: In small saucepan over low heat, mix all ingredients until chocolate and butter melt and mixture is smooth. Remove from heat and cool slightly. Serves 12.