Instructions

For Crust

1. Preheat the oven to 350° and prepare a 9 inch springform pan by laying the inside bottom with a parchment paper circle and spraying it with nonstick spray. Then line the outside bottom and sides with aluminum foil.
2. Place the graham crackers in a food processor or freezer bag.
3. Pulse or crush with a rolling pin or meat tenderizer until you get coarse crumbs.
4. Add in the melted butter and the optional sugar and pulse or massage around in the bag until you get the texture of wet sand.
5. Press this mixture into the prepared pan.
6. Bake for 10 minutes or until golden brown.
7. Place this in the freezer for one hour.

For Cheesecake

1. Place the cream cheese in the bowl of your stand mixer fitted with a paddle attachment or regular mixing bowl with a hand mixer.
2. Beat on medium speed until completely smooth. About 5-10 minutes.
3. Add in the melted chocolate and beat to combine. Scrape down the bottom and the sides of the bowl and beat once more to make sure everything is incorporated.
4. Repeat this step with the sugar, greek yogurt, and vanilla extract. Make sure the batter is completely smooth before the next step.
5. Add in the eggs, one at a time. Beating between each addition. Scrape down the bottom and the sides of the bowl and mix again to make sure everything is fully incorporated.
6. Place half of the batter in the pan, on top of the crust.
7. Place the frozen pie in the pan nestled on top of the cheesecake. Trim the sides of the crust if the pie is a little too big.
8. Cover the pie with the rest of the cheesecake batter and level off.
9. Bake in a water bath for 1 hour or until the edges of the cake are set but the middle jiggles slightly.
10. Turn off the oven and crack the oven door. Leave the cheesecake in the oven for one hour to cool.
11. Place the cheesecake in the fridge covered in siran wrap.

For Stabilized Whipped Cream

1. Combine the unflavored gelatin and the cold water in a small bowl. Allow 5 minutes to set. When it looks like a brownish blob, it's ready.
2. Add the boiling water and stir to dissolve. Set aside
3. Place the heavy cream in the bowl of your stand mixer fitted with a whisk attachment or regular mixing bowl with a hand mixer.
4. Beat on high speed until frothy.
5. Add in the sugar in a slow, steady stream will still continueing to mix. Beat until you develop soft peaks.
6. Add in the unflavored gelatin. And beat until you develop stiff peaks.
7. Transfer to a piping bag with a star tip and place in the fridge until you are ready to decorate.

For Decoration

1. Run a warmed up off-set spatula around the sides of the cake.
2. Release the sides of the pan.
3. Place a piece of parchment paper on top of the cake followed by a light weight cutting board.
4. Using the bottom of the pan and the cutting board, gently flip the cake over.
5. Take off the bottom of the pan and the parchment paper and place your serving plate on top of the crust.
6. Flip back over.
7. Pipe small dollops of whipped cream all over the top of the cake.
8. Serve immediately or place in the fridge for up to two weeks.