Preheat oven to 325 degrees. Coat 3, 4-1/2-inch spring form pans with non-stick spray and set aside.

In mixing bowl, stir crust ingredients together until mixture turns crumbly. Pour crust ingredients into prepared pans and press down.

Using a handheld mixture beat cream cheese and yogurt until smooth. On low speed, mix remainder of cheesecake ingredients ingredients until smooth and creamy.

Evenly pour batter into prepared pans.

Bake for 15 minutes. Reduce temperature to 180 degrees F and bake an additional 35-40 minutes or until cheesecakes have firm edges but slightly jiggles in the center.

Let cool on wire rack for an hour then place in fridge for 2 hours.

To make sauce, combine all ingredients bowl and whisk until smooth.

When ready to serve, remove cheesecake from pans and drizzle with chocolate sauce.