Ingredients
7 oz chocolate cookies, sugar free, Kosher for Passover
2 tbsp sugar
3 tbsp unsalted butter, melted
non-stick cooking spray
2 tsp instant espresso powder, or instant coffee
24 oz reduced-fat cream cheese (3 packs), at room temperature
6 oz coffee yogurt, divided
1½ cups vanilla low-fat yogurt
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 tbsp potato starch
ground cinnamon
Preparation
Preheat oven to 325 degrees F.
Spray a 10-inch springform pan with non-stick cooking spray and place it on the cookie sheet and set aside.
Place chocolate cookies into the food processor and pulse until it forms crumbs.
Add 1 cup of crumbs, 2 tablespoons sugar, and all the melted butter into a medium mixing bowl. Stir to combine.
Use a spatula to spread evenly into the bottom of the springform pan.
In a small bowl, mix espresso powder and 3 tablespoons coffee yogurt. Stir until powder is dissolved. Using a mixer, mix cream cheese and vanilla yogurt on low speed until creamy.
Gradually add remaining sugar. Then add eggs one at a time. vanilla, potato starch, and espresso mixture. Beat until smooth and pour into pan.
Bake for 60 to 70 minutes until the center appears nearly set when gently shaken. It may seem loose, but cheesecake will firm as it chills.
Remove from oven and let cool for 15 minutes. Spread remaining coffee yogurt over the center of cheesecake and chill in the refrigerator for at least 4 hours or overnight.
Sprinkle top with cinnamon.
