Chocolate Yogurt Tart
For the base: Place the cookies in a plastic bag and crush with a rolling pin. Melt the butter and mix with the cookie crumbs. Press into the bottom and up the sides of a fruit cake pan.
For the filling: Cream the cream cheese with sugar, yogurt and cream and divide into two bowls.
Melt white and dark chocolate over separate water baths and add each to a bowl of the cream cheese mixture.
Spoon the dark-colored filling into the pan and then the light-colored filling, and swirl with a thin blade to marble. Chill the cake for at least 3 hours in the refrigerator.
For the garnish: Whip cream until stiff, and spoon into a pastry bag fitted with a star tip, pipe swirls at the edge and garnish with chocolate circles.