Marbled Cream Cheese Pie

For the crust:
Add the graham crackers and sugar to the bowl of a food processor. Pulse until crackers are crumbly. Add the melted butter and pulse until moist. Press the crumb mixture in the bottom and up the sides of a 9-inch deep dish pie plate. Set aside while preparing the filling.

For the filling:
Preheat oven to 350 degrees F. Melt the German’s Sweet Chocolate in the microwave on 30 second heat bursts, stirring between each burst and continuing to heat only until melted. Then set aside to cool.

Beat the softened cream cheese until fluffy. Gradually beat in the sugar until smooth. Add the lightly beaten egg on low speed until combined. Add the vanilla, cornstarch and yogurt. Blend just until well mixed. Remove 1 cup of filling and stir it into the melted chocolate. Set this aside. Pour the remainder of the filling into the prepared pie crust and smooth until even.

Place 8 teaspoons of the chocolate mixture equally spaced around the outside edge of the pie and add three more drops in the center. If you have extra add more to each droplet until the chocolate mixture is gone. Run a knife slowly through each chocolate drop to form a circle. Repeat with the center drops to create a marbled effect.

Bake at 350 degrees F for 35-40 minutes. The center may still be jiggly but will set once cooled. Cool on a rack until room temperature then refrigerate until served.