1 cup chocolate wafer crumbles
3 tablespoons equal spoonful*
3 tablespoons stick butter or margarine, melted
3 packages (8oz each) reduced fat cream cheese, softened
1 1/4 cups equal a spoonful**
2 egg whites
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup reduced fat sour cream
2 teaspoons vanilla
4 ounces (4 square) semi sweet chocolate, melted and slightly cooled
* may substitute 4 1/2packets equal sweetener
** may substitute 30 packets equal sweetener
Mix chocolate crumbs, 3 teaspoons equals spoonful and melted butter and bottom of 9 inch spring form pan. Pat mixture evenly on to bottom of pan. Bake in preheated 325 degree oven for 8 minutes. Cool on a wire rack.
Beat cream cheese and 1 1/4 equal spoonful in a large bowl until fluffy; beat in eggs, egg whites, cornstarch and salt. beat in the sour cream and vanilla until well blended. Gently fold in melted chocolate. Poor better over crust.
Bake at 325 degrees for 40-45 minutes or until center is almost set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. What she's k cool completely; cover and refrigerate several hours or overnight before serving. To serve, remove side of springform pan.
Makes 16 servings
Nutrients per serving
Total fat 16 g
Cholesterol 62 m g
Protein 7 g
carbo hydrates 13 g
fiber 1 g