1/3 cup melted butter
For the filling:
600 g cream cheese, at room temperature
2/3 cups granulated sugar
1/4 cup and 2 1/2 tbsp yogurt, at room temperature (divided)
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 tsp vanilla
1 pinch salt
90 g semisweet chocolate, melted
How to:
Mix the biscuit crumbs and melted butter, press evenly into the bottom of the base and place in the fridge while you make the filling.
In a small bowl, beat the eggs with the yolk.
In a large bowl (or in the mixer) add the cream cheese and beat until smooth and creamy, about 1 minute.
Add the sugar and mix, then add 1/4 cup of the yogurt, vanilla and salt.
Add the beaten eggs in 3 additions, beating after each addition, about 30 seconds.
Remove 1 1/2 cups of the filling and pour over the base.
To the remaining filling, add the remaining 2 1/2 tablespoons of yogurt and the melted cold chocolate and mix until you have a uniform mixture.
Spoon the filling over the base and then carefully swirl it using the tip of a knife.
Place the cake pan on a baking sheet and bake for 10 minutes, then reduce the temperature to 150 degrees and continue baking for 40 minutes.
Turn off the oven and leave the cheesecake in the oven for 1 hour.
Remove from the oven and let it cool to room temperature.
Cover tightly and leave for 4-5 hours or overnight in the refrigerator.
Drizzle with melted chocolate before serving.
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