Rich Chocolate Cheesecake
|Chocolate wafer||1 Cup (16 tbs)|
|Sugar substitute||3 Tablespoon (Equal Brand)|
|Butter stick/Margarine||3 Tablespoon, melted|
|Reduced-fat cream cheese||24 Ounce, softened (Three 8 Ounce Packages)|
|Sugar substitute||1 1⁄4 Cup (20 tbs) (Equal Brand)|
|Reduced-fat sour cream||1 Cup (16 tbs)|
|Semi-sweet chocolate square||4 Ounce, melted and slightly cooled (Four 1 Ounce Square)|
Mix chocolate crumbs, 3 tablespoons Equal® Spoonful and melted butter in bottom of 9-inch springform pan.
Pat mixture evenly onto bottom of pan.
Bake in preheated 325°F oven 8 minutes.
Cool on wire rack.
Beat cream cheese and 1 1/4 cups Equal® Spoonful in large bowl until fluffy; beat in eggs, egg whites, cornstarch and salt.
Beat in sour cream and vanilla until well blended.
Gently fold in melted chocolate.
Pour batter into crust.
Bake in 325°F oven 40 to 45 minutes or until center is almost set.
Remove cheesecake to wire rack.
Gently run metal spatula around rim of pan to loosen cake.
Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving.