1 c. (16) chocolate wafer crumbs
1/4 c. butter, melted
2 (8 oz.) pkgs. cream cheese, at room temperature
1 c. sugar
1 1/2 tsp. vanilla
1 c. plain yogurt
3 eggs, at room temperature
6 (1 oz.) squares semi-sweet chocolate, melted and cooled

CHOCOLATE GLAZE:

Heat 3 squares (3 oz.) semi-sweet chocolate, 2 tablespoons butter, 1 tablespoon corn syrup, and 1/2 teaspoon vanilla until melted and mixture is smooth. Cool slightly before using. Makes 1/2 cup.

Mix crumbs with butter until blended. Press firmly onto bottom of well-greased 8-inch springform pan; chill.

In large bowl, beat cream cheese and yogurt until well blended. Pour into prepared crust.

Meanwhile, place a pan of water on bottom oven rack in preheated 300 degree oven. Bake 50-60 minutes or until edges of cake pull away from the sides of the pan. Place cake on serving time. Spread glaze on top, swirling with back of spoon. Chill several hours or overnight. Garnish with rose or whipped topping. 12 servings.