Directions
1. Preheat oven to 350F. Grease an 8-inch springform pan.
2. Coarsely chop 5 sandwich cookies; set aside. Finely grind remaining cookies in a food processor. Press crumbs onto bottom of greased pan.
3. Rinse and dry food processor bowl. Add the cream cheese, yogurt, sugar and eggs and process until smooth, scraping sides of the bowl occasionally. Gently spoon mixture onto chocolate-crumb layer in pan.
4. Bake 55 to 60 minutes or just until center is set; remove from oven and run a knife around edge to loosen. Cool on a wire rack.
5. Remove the pan sides. Wrap the cake and refrigerate at least 2 hours. Arrange reserved cookie pieces on top of cheesecake and serve.