Recipe - Chocolate Silk Cheesecake

2/3 cup Reducecalorie chocolate
wafer crumbs
2 tablespoon Sugar
1 tablespoon Stick margarine; melted
1 tablespoon Water
Cooking spray
3 ounce Semisweet chocolate; chopped
2 tablespoon Skim milk
1 One fourth cup Sugar
3 pack (8 oz) fat free cream cheese
1 pack (8 oz) 1/3 less fat cream
cheese
1 tablespoon Vanilla
One fourth teaspoon Salt
4 lg Egg whites
One half cup Dutch process cocoa or
unsweetened cocoa
One half cup Hot fudge topping
1 cup Low fat sour cream

Preheat oven to 400°. Combine first 4 ingredients in a bowl, and toss with
a fork until blended. Press crumb mixture into the bottom of a 9inch
springform pan coated with cooking spray. Bake at 400° for 8 minutes. Cool
crust on a wire rack. Increase oven temperature to 525°.

Combine semisweet chocolate and milk in a bowl; microwave at HIGH 45
seconds or until chocolate melts, stirring after 30 seconds. Cool.

Combine 1 One fourth cups sugar, cheeses, vanilla and salt in a food processor and
process just until smooth. Add egg whites, and process until blended. Add
chocolate mixture, cocoa, fudge topping and sour cream, and process until
blended.

Spoon batter into prepared pan. Bake at 525° for 7 minutes. Reduce oven
temperature to 250° and bake 25 minutes or until almost set. Cheesecake is
done when the center barely moves when the pan is touched. Remove
cheesecake from the oven; run a knife around outside edge, and cool to room
temperature. Cover and chill at least 8 hours.

NOTES : Per serving: cals 261 30%ff,.fat 8.6g

Recipe by: Cooking Light November/December 1997

Posted to EATL Digest by The Taillons taillon@EARTHLINK.NET on Nov 29,
1997