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1
In a cheesecloth-lined sieve set over bowl, drain yoghurt in refrigerator for 4 hours or until yoghurt is 500ml.
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2
Discard liquid.
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3
Sprinkle biscuit crumbs evenly in lightly greased 20 cm round loose-bottomed cake tin.
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4
In a bowl, beat together drained yoghurt, cream cheese and vanilla.
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5
Combine sugar and corn flour; beat into yoghurt mixture.
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6
Beat in eggs and egg whites one at a time, beating well after each addition.
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7
Remove 600 ml separate bowl; blend in cocoa.
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8
Spoon half of the white mixture into prepared tin.
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9
Spoon in chocolate mixture, then remaining white mixture.
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10
Without going completely through the bottom of the tin, draw knife through mixture to make marbled effect.
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11
Bake at 160C for 55 minutes or until edge is set.
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12
Remove from oven; immediately run knife around edge of cake to loosen from tin.
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13
Let cool completely; remove side of tin.
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14
Cover and refrigerate for 4 hours before serving.
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15
(Cheesecake can be refrigerated for up to two days.
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16
).
