Chocolate Cheesecake

Servings = 12 | Serving size =1/12 cake

Keeps 48 – 60 hours tightly covered. Serve with a fork and a smile.

Note:Because of the lack of complete reporting on nutrition information for Graham Crackers I am not able to give complete information on some nutrients in this cheesecake recipe.

10	Famous brand chocolate wafers
8	squares low-fat graham crackers
2 Tbsp	Dutch process cocoa
2 Tbsp	Splenda
1 Tbsp	canola oil
3 1/2 ounces	bittersweet baker's chocolate
2 Tbsp	instant coffee granules
2 Tbsp	water
1	8 - ounce block non-fat cream cheese
1 cup	8 - ounce block reduced-fat cream cheese
1 cup	non-fat sour cream
1 cup	1% cottage cheese
1 1/2 cups	Splenda
3/4 cup	Dutch process cocoa
1	4 oz. carton egg substitute
1/2 tsp	pure vanilla extract
1/2 tsp	salt
3	egg whites

This Recipe requires a 9 inch springform pan and 18 inch wide aluminum foil.

Remove the sides from the springform pan and place the bottom of the pan on top of two 18 inch square sheets of aluminum foil. Fold the edges of the foil into a loose cone shape so that the sides of the pan can be slipped down over the top. Close the sides of the pan and then press the foil against the inside of the pan. The end result will be the foil outside the pan on the bottom and inside the pan on the sides.

Fill a large roasting pan with about 1 1/2 inches of water and place in the oven. Preheat the oven to 300°F.

While the water bath is heating, place the chocolate wafers, graham crackers, 2 tablespoons Dutch process cocoa, and 2 tablespoons Splenda in a food processor and process until fine crumbs.

Slowly drizzle in the canola oil until it is well blended into the crumbs. Place the crumb mixture in the springform pan and gently press the crumbs into the bottom of the pan.

Place the coffee granules and 2 tablespoons water in a double boiler over high heat (or a pyrex bowl set over a pot of boiling water). Add the chocolate and stir while it melts slowly.

When the chocolate sauce is smooth, remove from the heat and place in food processor bowl fitted with a steel blade. Add the non-fat cream cheese, reduced-fat cream cheese, non-fat sour cream, 1% cottage cheese, Splenda, 3/4 cup Dutch process cocoa, egg substitute, vanilla extract and salt. Process until smooth.

In a copper bowl whisk the egg whites until they form stiff peaks. Gently fold in the batter from the food processor into the egg whites until well blended.

Pour the batter into the springform pan. Place the pan in the water bath and cook for one hour. Turn off the oven and remove the water bath. Return the cheesecake to the oven and allow it to sit for 2 hours in the oven as it cools.

Chill for at least 4 hours before serving.

Nutrition Facts

Serving size: 1 slice (1/12 pie) | Servings 12

Calories 216 | Calories from Fat 93

Amount Per Serving (% Daily Value)

Total Fat 10g (16%) | Saturated Fat 5g (25%)

Monounsaturated Fat g | Trans Fat g

Cholesterol 16 mg (5 %) | Sodium 511 mg (21 %)

Total Carbohydrates 31g (10%) | Sugars g

Dietary Fiber 3g (10%) | Protein 13g

Vitamin A 17% | Vitamin C 0 % | Calcium 20% | Iron 12%

Vitamin K mcg  | Potassium  mg | Magnesium  mg