Instructions

For Crust

1. Prepare a 6 inch springform pan by lining the outside bottom and sides with aluminum foil and the inside bottom with a parchment paper circle.  Spray the inside with non stick spray so the parchment paper sticks to the pan.
2. Place the chocolate graham crackers in a food processor or freezer bag. Pulse or crush with a rolling pin or meat tenderizer until you get coarse crumbs.
3. Add the butter and optional sugar and pulse or crush until you get the texture of wet sand.
4. Press this mixture into your prepared pan in an even layer.
5. Do not bake

For Cheesecake

1. Place the softened cream cheese in the bowl of your standing mixer fitted with a paddle attachment or regular bowl with a hand mixer.
2. On medium speed, beat the cream cheese until completely smooth.  About 10 minutes. Scrape down the bottom and the sides of the bowl and beat again until smooth.
3. Add in the sugar and beat until smooth and all incorporated.  Scrape down the bottom and the sides of the bowl and beat once more until smooth.
4. Repeat this step with the greek yogurt and the vanilla extract.  Make sure the batter is completely smooth at this point before the next step.
5. Add in the eggs, one at time, Beating between each addition to incorporate and scraping down the bottom and the sides of the bowl to make sure everything is incorporated fully.
6. Pour the batter into the prepared pan on top of the crust.
7. Fill the crock pot up about 2 centimeters with water and make an aluminum foil spiral to place in the middle as a rack.
8. Place the cheesecake on top of the spiral and place a paper towel on top of the opening to the crockpot, followed by the lid.
9. Cook on high for 2 hours,
10. Shut off the crockpot and leave the lid partially on the crockpot. Leave the cheesecake in there for an additional hour to cool.
11. Place the cheesecake covered and in the fridge overnight.