2 Philadelphia cream cheese (soften )
1/2 cup of thick plain yogurt
6 oz milk chocolate (melted)
3 tbsp of all purpose flour
3 tbsp of cocoa powder
1 cup of granulated sugar
1 tsp of vanilla sugar
1 cup of sliced strawberry ( finely chopped )
3 tbsp of sugar
1 tbsp of wheat starch
15 chocolate graham cookies (finely crushed)
2 tbsp of butter (melted)
Preheat the oven to 325ºF.
Mix chocolate graham cookie crumbs and butter; press onto bottom of 8-inch
Beat 2 pkg. cream cheese, 1 cup yogurt, melted chocolate, cocoa powder, 1 cup sugar. 3 tbsp of flour and 1 tsp. vanilla sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of spring form.
Bake for 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.Bring strawberry, 3 tbsp of sugar and wheat starch to boil in saucepan on medium-high heat; simmer on low heat 8 to 10 min. or until sauce is slightly thickened and berries have softened, stirring occasionally. Cool and pour onto cheesecake.
Refrigerate 4 hours. Remove rim of pan before serving cheesecake.