Ingredients:

  • 1.5 cups chocolate wafer crumbs
  • 3 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted
  • 1 pinch sea salt
  • 24 oz low-fat Neufchâtel cream cheese, room temperature
  • 0.75 cup plain Greek yogurt (2% fat), room temperature
  • 0.75 cup granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • 3 large eggs, room temperature
  • 1 tbsp liquid red food coloring
  • 1 tsp distilled white vinegar
  • 1 tsp pure vanilla extract
  • 0.5 cup light sour cream
  • 1 tbsp maple syrup

Instructions:

  1. Preheat oven to 325°F (163°C). Combine chocolate wafer crumbs, 3 tbsp sugar, melted butter, and salt in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan.
  2. In a large bowl, beat the Neufchâtel cream cheese and 0.75 cup sugar until smooth and airy. Mix in the Greek yogurt, vinegar, and vanilla extract.
  3. Bloom the cocoa powder by mixing it with a teaspoon of hot water to release oils, then add to the batter along with the red food coloring. Mix until the color is uniform.
  4. Add eggs one at a time, beating on low speed just until combined to avoid incorporating excess air.
  5. Wrap the outside of the springform pan in heavy-duty aluminum foil. Place the pan in a large roasting pan and fill the roasting pan with hot water halfway up the sides of the cheesecake pan.
  6. Bake for 1 hour 15 minutes or until the edges are set but the center remains slightly jiggly. Turn off the oven and crack the door, allowing it to cool in the water bath for one hour.
  7. Whisk together light sour cream and maple syrup. Spread over the cooled cheesecake. Refrigerate for at least 6 hours before serving.