| 2 | c | semisweet chocolate chips |
| 2⁄3 | c | lowfat cream cheese (softened) |
| 1⁄4 | c | powdered sugar |
| 1⁄3 | c | Stonyfield Organic Plain Greek Yogurt |
| 1⁄2 | tsp | fresh orange zest |
| 2 | c | semisweet chocolate chips |
| 2⁄3 | c | lowfat cream cheese (softened) |
| 1⁄4 | c | powdered sugar |
| 1⁄3 | c | Stonyfield Organic Plain Greek Yogurt |
| 1⁄2 | tsp | fresh orange zest |
Pour 1 and 1/2 cups of the chocolate chips into a glass bowl and either heat over a pan of simmering water or melt in the microwave for 2 minutes, stopping to stir every 30 seconds, until the chocolate is smooth and completely melted.
Stir in the last 1/2 cup of the chocolate chips and mix together until all the chocolate is smooth and glossy.
Drop a spoonful of the melted chocolate into 8 cupcake liners. Use a spoon to spread the chocolate into an even layer and bring the chocolate up the sides of the liners to help keep the filling in the cup.
Put the chocolate cups in the fridge while you mix the filling.
In a medium bowl, beat the cream cheese with a 1/4 cup of the powdered sugar. Taste. If you want it a little sweeter, add some more powdered sugar and mix until there are no more lumps.
Mix the greek yogurt and orange zest into the cream cheese mixture.
Once the chocolate cups have set, take them out of the fridge and drop a spoonful of the cream cheese filling into each one. Spread the filling into an even layer.
Place the cups back in the fridge for about 5 minutes to let the cheesecake filling firm up a little bit.
Take the cups back out, stir the rest of your melted chocolate (reheat for a few seconds if you need to), and drizzle the melted chocolate over the top of the cheesecake filling. Gently spread the chocolate over the filling, then put the cups back in the fridge for 5-10 minutes until the chocolate has hardened.
Remove from liners and serve.