Layered Chocolate & Vanilla Yogurt Cheesecake

Cheesecake Layers:

• 21 oz. 2% Greek Yogurt
• 21 oz. Cream Cheese
• 7.5 oz. Farmers Cheese, (or Ricotta Cheese)
• 4 large Eggs
• 3/4 cup Granulated Cane Sugar
• 6 tbsp. All Purpose Flour
• 1 tsp. Vanilla Extract
• 1 tsp. Almond Extract
• 1-2 tbsp. Orange Zest
• 1/4 cup Dark or Semi-Sweet Chocolate

Crust:

• 1 1/2 cups Graham Crackers, (crushed into crumbs)
• 2 tsp. Unsweetened Cocoa Powder
• 3 tbsp. Plain Yogurt
• 2 tbsp. Brown Sugar

Crust:

1. Preheat oven to 350F.
2. In a bowl, mix together the crushed graham cracker crumbs, cocoa powder, brown sugar, and yogurt. Then, press it firmly into a 9" cheesecake pan. Bake in the oven for 5-8 minutes.

Cheesecake Layers:

1. Reduce oven temperature to 325F.
2. In a food processor or blender, combine all ingredients, EXCEPT the chocolate, to blend on high until smooth and creamy.
3. Split the batter into two bowls. In one bowl, use a spatula to fold in the melted chocolate, as well as an additional one tablespoon flour.
4. Pour the chocolate layer into the prepared cheesecake pan, then even out the layer with a spatula. In a swirl-like motion, slowly pour the vanilla layer on top.
5. Bake for 45-55 minutes, or until the middle has just set. (The middle should be slightly jiggly like jell-o, but also look firm.)
6. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then, cover and transfer to the fridge to chill overnight (or at least 8 hours).
7. Optional: Serve with poached pears dipped in chocolate or fresh berries. Enjoy!

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