Ingredients:

  • 1.5 cups (150g) chocolate graham cracker crumbs
  • 5 tbsp (70g) unsalted butter, melted
  • 1 tbsp (12g) granulated sugar
  • 16 oz (450g) cream cheese, softened to room temperature
  • 0.5 cup (120g) plain non-fat Greek yogurt, chilled
  • 0.5 cup (60g) powdered sugar
  • 6 oz (170g) semi-sweet chocolate, melted and slightly cooled
  • 1 tsp (5ml) vanilla extract
  • 1 cup (240ml) heavy whipping cream, chilled
  • Fresh raspberries for garnish
  • 2 tbsp (30g) shaved dark chocolate

Instructions:

  1. Combine the chocolate graham cracker crumbs, melted butter, and sugar in a bowl; stir until the mixture resembles wet sand.
  2. Pour the crust mixture into a 9-inch springform pan and press firmly into the bottom and slightly up the sides using the bottom of a measuring cup.
  3. Place the pan in the freezer for 10 minutes to lock in the structure.
  4. Beat the softened cream cheese and powdered sugar together until smooth and airy.
  5. Stir in the chilled Greek yogurt and vanilla extract until fully incorporated.
  6. Gently fold in the melted chocolate using a spatula, scraping the sides of the bowl to ensure a uniform mahogany color.
  7. In a separate chilled bowl, beat the heavy whipping cream until stiff peaks form.
  8. Gently fold the whipped cream into the chocolate mixture in three batches using a slow over-and-under motion to maintain aeration.
  9. Pour the filling over the chilled crust, smooth the top, and refrigerate for a minimum of 6 hours.
  10. Garnish with fresh raspberries and shaved dark chocolate before serving.