Recipe - Black Forest Cheesecake (Low Fat)

Three fourths cup Teddy bearshaped chocolate
graham cracker cookies;
crushed
Butterflavored cooking
spray
2 pack (12oz) fatfree cream
cheese product; softened
1 One half cup Sugar
Three fourths cup Egg substitute
1 cup Semisweet chocolate morsels;
melted (6 ounces)
One fourth cup Unsweetened cocoa
1 One half teaspoon Vanilla extract
1 ct (8oz) nonfat sour cream
1 cn (21oz) reducedcalorie
cherry pie filling
Three fourths cup Reducedcalorie frozen
whipped topping; thawed

From: diane DIANELM@UGA.CC.UGA.EDU

Date: Sat, 27 Jul 1996 11:28:01 EDT
Spread cookie crumbs on bottom of a 9inch springform pan coated with
cooking spray; set aside. Beat cream cheese at high speed with an electric
mixer until fluffy; gradually add sugar, beating well. Gradually add egg
substitute, mixing well. Add melted chocolate, cocoa, and vanilla, mixing
until blended. Stir in sour cream. Pour into prepared pan. Bake at 300 F
for 1 hour and 40 minutes. Remove from oven; run a knife around edge of
pan to release sides. Let cool completely on a wire rack; cover and chill
at least 8 hours. Remove sides of pan; spread cheesecake with cherry pie
filling. Dollop each serving with 1 tablespoon whipped topping. Yield: 12