Semisweet Chocolate Cheesecake
|Vanilla cookie crumbs||1 1⁄2 Cup (24 tbs)|
|Soft margarine||1 Teaspoon|
|Evaporated skim milk||12 Ounce (1 Can)|
|Granulated fructose||1⁄3 Cup (5.33 tbs)|
|Semi sweet chocolate||3 Ounce|
|Light cream cheese||16 Ounce (2 Packages, 8 Ounce Each)|
|Chocolate extract||2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 Teaspoon|
Crust: Combine crumbs, margarine, and water in a bowl or food processor.
Press firmly into the bottom of a 9 in. (23 cm) springform pan.
Refrigerate or place in freezer until chilled.
Filling: Combine evaporated milk, cornstarch, and granulated fructose in a saucepan.
Cook and stir over medium heat until mixture is thick and very creamy.
Remove from heat, add chocolate, and stir until chocolate is melted.
Cool to room temperature.
Beat cream cheese until light and fluffy.
Beat in cooled chocolate-milk mixture.
Beat in eggs, one at a time.
Beat in chocolate and vanilla extracts and flour.
Transfer to crumb-lined pan.
Bake at 325°F (165°C) for 45 to 60 minutes or until middle is set.
Allow to cool.
Remove from pan.
Chill thoroughly before serving.