METHOD
1. Prepare the hung curd- 400 gms yogurt has to be hung overnight using a cheese cloth. It will be ready to use in the morning.
2. Using a pastry brush, grease the springform pan with melted butter
3.To make the graham cracker crust-
-Mix the crumbs and the melted butter in a bowl. Transfer the contents to the springform     pan and press into the base, using your hands or the back of a glass.
-Refrigerate for 30 minutes4. To make the Chocolate Ganache-
-As the base is chilling in the refrigerator, make your ganache.
-Keep your chopped/grated chocolate in a medium sized bowl.
– Heat the heavy cream in a small cup in the microwave for 1 minute.
-Remove the milk from the microwave and add it to the chocolate. Cover the bowl with a        lid for 2 minutes, then using a whisk mix well and ensure that the cream & chocolate            have been well incorporated with no lumps.
-Pour this onto the graham cracker base and again place in the refrigerator until you prepare the yogurt mixture.5. To make the cheesecake mixture-
-Preheat oven to 350F.
– In a large bowl, add the hung yogurt, loose yogurt & condensed milk and mix well using a hand mixer(for a minute or 2) ensuring there are no lumps.
-Chop the chocolate, roughly into tiny pieces and place in another medium sized bowl.
-To temper the chocolate, place the chocolate in the microwave for 15 seconds. Remove and stir. Repeat this two more times and a maximum of 3 times and you will get a velvety, medium consistency , melted chocolate. Stir to remove lumps.
-Next, with the hand mixer in one hand, add the melted chocolate into the yogurt mixture and whisk for another minute until you get a deep brown, smooth batter.
-Pour this onto the chilled ganache and bake for 12-13 minutes only. (since mine was a 3″ high pan I baked it for 13 minutes, else 10 minutes will do.)
-Immediately place in refrigerator to chill overnight.
-Next morning, remove the outer covering of the springform pan and dust some cocoa powder on top.