Chocolate Swirl Cheesecake with Raspberry Topping
2 cups Thick Yogurt -- (recipe in directions)
4 chocolate wafers -- crushed (about 1/4 cup)
1 (8 ounce) package cream cheese -- softened
2/3 cup sugar
1/4 cup milk
2 tablespoons all-purpose flour
2 teaspoons vanilla
3 egg whites
1 tablespoon cocoa
1 teaspoon chocolate extract
Raspberry Topping -- (recipe follows)
1 (10 ounce) package frozen raspberries -- thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
Prepare Thick Yogurt. Heat oven to 300º. Spray springform pan, 9 × 3 inches, with nonstick cooking spray. Sprinkle chocolate wafer crumbs on bottom of pan. Beat Thick Yogurt and cream cheese in medium bowl on medium speed until smooth. Add sugar, milk, flour, vanilla and egg whites. Beat on medium speed about 2 minutes or until smooth.
Place 1 cup batter in small bowl. Beat in cocoa and chocolate extract until blended. Carefully spread vanilla batter over crumbs in pan. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batter with metal spatula for marbled effect, being careful not to touch bottom.
Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Prepare Raspberry Topping; spread over cheesecake. Cover and refrigerate at least 3 hours. Loosen cheesecake from side of pan; remove side of pan.
Refrigerate any remaining cheesecake.
Line 6-inch strainer with basket-style paper coffee filter or double-thickness cheesecloth. Place strainer over bowl. Spoon yogurt into strainer. Cover strainer and bowl and refrigerate at least 12 hours, draining liquid from bowl occasionally.
Add enough water to reserved juice to measure 1 1/4 cups. Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in juice mixture and raspberries.
Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; cool.