(by Shirley McNevich)
Crust: 1 1/2 cups flour; 3 TBSP Domino's powdered sugar; 1/2 cup cold butter (cut into small pieces); 1 egg yolk
Batter: 1 cup + 3 TBSP Philadelphia cream cheese (softened); 1/2 cup plain yogurt; 2 eggs; 6 TBSP Domino's powdered sugar; 1/2 cup raisins; 3 TBSP Nestle's semi-sweet chocolate bits
Topping: 3oz. Nestle's mini semi-sweet chocolate bits; 2 TBSP Kayro lite corn syrup; 3 TBSP butter
In a saucepan add raisins--cover them with water, bring to a boil, cook for 5 minutes, then drain raisins and set them aside. In a bowl add flour, 3 TBSP powdered sugar--stir. Add butter and egg yolk--mix with a pastry blender. Press the crust mixture into a 9" greased pie plate. Refrigerate the crust for 30 minutes. Remove crust from refrigerator and prick the crust multiple times with a fork--place another pie plate into the crust (to prevent shrinkage). Bake at 375 degrees for 13 minutes or until crust is lightly browned. Remove from oven--carefully remove second pie plate, then cool crust slightly while making batter. Batter: in a mixer add cream cheese--beat. Add yogurt and eggs--beat. Add 6 TBSP powdered sugar--beat. Remove bowl from mixer--add 3 TBSP chocolate chips and drained raisins--stir until mixed. Pour batter into warm crust. Bake at 375 degrees for 40-50 minutes or until set. Cool completely. Topping: in a double boiler add mini chocolate chips, lite corn syrup and 3 TBSP butter--stir/melt until smooth. Drizzle topping mixture over the top of the cheesecake. Cool completely. Refrigerate until cold.