4 cups plain nonfat yogurt
4 chocolate wafers, crushed
1 (8 oz.) pkg. reduced-fat cream cheese
2/3 cup sugar
1/4 cup skim milk
2 Tbsp. all-purpose flour
2 tsp. vanilla
3 egg whites
1 Tbsp. cocoa
1 tsp. chocolate extract
Directions:
1. Place a paper coffee filter in a small strainer and place over a bowl. Spoon yogurt into paper-lined strainer and place in refrigerator at least 12 hours, discarding liquid occasionally.
2. Heat oven to 300° F. Spay a 9 x 3-inch pan with nonstick cooking spray. Sprinkle chocolate wafer crumbs into bottom of pan.
3. Combine the drained yogurt and cream cheese together in a medium bowl and beat on medium using an electric mixer until blended. Add sugar, milk, flour, vanilla and egg whites and continue to beat until well mixed.
4. Place 1 cup of mixture into a separate small mixing bowl and beat in the cocoa and chocolate extract until well mixed. Carefully spread vanilla batter over chocolate crumbs.
5. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batters with a metal spatula for marbled effect, being careful not to touch the bottom of the pan.
6. Bake 1 hour. Turn off oven and leave cheesecake in the oven for 30 minutes. Remove and cool for 15 minutes. Cover and refrigerate at least 3 hours.
