Bittersweet Chocolate Cheesecake with a Oreo Crust

C:rust:
1 1/2 cups of Oreo crumbs
6 tablespoons of butter, melted and cooled slightly

Cheesecake:
4 eggs
32 oz (regular or reduced fat) cream cheese
16 oz plain Greek yogurt (full fat, 2% or 0% are all fine)
4 1/2 oz 70% dark chocolate, melted and cooled slightly
1 1/4 cups sugar
2/3 cup cocoa
1 teaspoon vanilla


Directions:
Preheat oven to 250.
For the crust- Mix the crumbs and the butter until damp. Press firmly into the bottom of a 9 inch pan. Set aside.

For the cheesecake-
In a large bowl, slowly cream together the chocolate, cocoa, sugar, cream cheese and vanilla. Add the eggs and yogurt, mix thoroughly. Pour into pan(s). Allow to sit 2 minutes, then tap the pan(s) on the counter to encourage any air bubbles to come to the surface and burst. Bake 2 hours or until the surface is mostly set- the middle inch or so might still look even less set, almost jiggly-keeping in mind that smaller pans might require less time in the oven, perhaps. Remove to the counter and run a knife or thin spatula around the edge of the pan. Allow to cool to room temperature, then refrigerate until firm. Refrigerate leftovers.