• Line a 9-inch springform pan with parchment paper or spray with cooking spray. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).

Graham Cracker Crust

• Pulse the graham crackers to a fine crumb in a food processor or blender. You can also smash them in a plastic bag with a rolling pin. Pour into a bowl and mix in the melted butter, sugar, and salt.
  170 grams graham crackers, 3 tablespoons granulated sugar, 7 tablespoons unsalted butter, ¼ teaspoon salt
• Press the crumbs halfway up the sides of the lined springform pan with a flat-bottomed glass or measuring cup. Set aside.

Cheesecake

• Carefully place a roasting pan on the bottom oven rack. Fill with warm water. This is the water bath that helps keep the cheesecake from cracking.
• Microwave the chocolate in a small bowl at 20 second intervals until completely melted and smooth. Set aside to cool slightly.
  113 grams semi-sweet chocolate chips
• Add softened cream cheese and sugar to a large bowl. Mix with an electric mixer or a stand mixer with the paddle attachment on medium speed until the mixture is creamy and smooth with no lumps.
  680 grams full-fat cream cheese, 150 grams granulated sugar
• Add the yogurt, vanilla extract, cornstarch, and salt. Beat on medium-low speed until smooth, stopping to scrape the sides of the bowl with a rubber spatula as needed.
  140 grams Greek yogurt, 2 teaspoons vanilla extract, 1 tablespoon cornstarch, ½ teaspoon salt
• While mixing on low speed, add the eggs one at a time. Stop and scrape down the sides of the bowl after each of the last 2 eggs. After they're all added, gently fold the batter with the rubber spatula to pop air bubbles. Big air bubbles can cause the cheesecake to crack!
  3 large eggs
• Add half of the batter to a separate bowl. Add melted chocolate to one bowl, using a rubber spatula to gently fold it in until the white streaks disappear.
• Scoop the cheesecake batter on top of the crust, alternating between vanilla and chocolate. Then use a butter knife or skewer to swirl the batter together for the marble effect. Make sure to reach all the way down to the crust without breaking through it.
• Bake the cheesecake for 55-70 minutes until the edges are firm and the center is puffy. It should have a slight jiggle when you gently shake the pan like Jell-O.
• When the cheesecake is done, turn off the oven and crack open the door. Let the cheesecake sit inside for 1 hour. Then take it out of the oven and let it cool on top of it for 1 more hour.
• Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 6 hours or overnight.
• Once the cheesecake is set, release the springform pan, slice, and enjoy!