4 cups plain nonfat yogurt
4 chocolate wafers, crushed
1 (8 ounce) package reduced-fat cream cheese
2/3 cup sugar
1/4 cup skim milk
2 tablespoons all-purpose flour
2 teaspoons vanilla
3 egg whites
1 tablespoon cocoa
1 teaspoon chocolate extract

Place a paper coffee filter in a small strainer and place over a bowl. Spoon yogurt into paper-lined strainer and place in refrigerator at least 12 hours, discarding liquid occasionally.

Heat oven to 300 degrees. Spay a 9 x 3-inch springform pan with nonstick cooking spray. Sprinkle chocolate wafer crumbs into bottom of springform pan. Combine the drained yogurt and cream cheese together in a medium bowl and beat on medium using an electric mixer until blended. Add sugar, milk, flour, vanilla and egg whites and continue to beat until well mixed. Place 1 cup into a small mixing bowl and beat in the cocoa and chocolate extract until well mixed. Carefully spread vanilla batter over chocolate crumbs. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batters with a metal spatula for marbled effect, being careful not to touch the bottom of the pan.

Bake 1 hour. Turn off oven and leave cheesecake in the oven for 30 minutes. Remove and cool for 15 minutes. Cover and refrigerate at least 3 hours. Can also be served with fresh fruit of heated fruit preserves.

Makes 12 servings
Serving Size: 1 slice