(Based on Kraft recipe from here)
Chocolate graham cracker pie crust
2 tbs butter, room temperature
2 tbs plain yogurt
2-8 oz packages of cream cheese, room temperature
1/2 cup of sugar
1 tbs flour
1 tsp vanilla extract
4 oz of semi-sweet Baker’s chocolate, melted
2 eggs, room temperature
2 tbs hot fudge topping, for topping
1 cup of crushed Andy’s mints for topping
1. Preheat the oven to 325.
2. Beat cream cheese, eggs, butter, yogurt, sugar, flour and vanilla until blended.
3. Add melted chocolate slowly and mix well.
4. Pour into the pie crust
5. Bake for 40 minutes.
6. Cool the cheesecake to room temperature. Spread the hot fudge topping over the cheesecake.
7. Evenly, spread the crushed Andy’s Mints.