Ingredients:
Directions:
1. Preheat oven to 300F. Sift the flour and cocoa into a small bowl, and then stir in semolina and 1/4 cup sugar. Work 1/2 cup softened butter into mixture with your fingers, until it forms a firm dough.
2. Press dough into the base of an 8-inch springform pan; prick all over with a fork, bake for 15 minutes and then remove from oven.
3. In a large bowl, beat the cream cheese with yogurt, eggs, and 6 tablespoons sugar until well mixed. Stir in lemon zest, raisins and chocolate chips.
4. Smoothly pour the cream cheese mixture over the chocolate shortbread base in the springform pan, and bake for 35-45 minutes -- when the filling turns light gold and has just set, remove from oven and place on a wire rack to cool (do not remove it from the springform pan.)
5. In a double-boiler, combine unsweetened chocolate, corn syrup and 3 tablespoons butter; heat until melted, and gently mix together. Spread over cooled cheesecake, and chill until set. Remove from springform pan and serve, with light cream if desired.