| Ingredient |
Weight |
| CRUST |
|
| chocolate wafer cookies, crushed |
5 ounces |
| butter, melted |
2 fluid ounces |
| unsweetened cocoa powder |
0.5 ounce |
| SPLENDA® No Calorie Sweetener, Granulated |
0.25 ounce |
| | |
| FILLING |
|
| reduced-fat cream cheese |
24 ounces |
| SPLENDA® No Calorie Sweetener, Granulated |
0.75 ounce |
| large eggs |
3.5 ounces |
| egg whites |
2.5 ounces |
| cornstarch |
0.5 ounce |
| salt |
0.1 ounce |
| reduced-fat sour cream |
6.5 ounces |
| vanilla |
0.25 fluid ounce |
| instant espresso coffee crystals |
0.05 ounce |
| sugar-free instant cocoa mix |
1 ounce |
|
PREHEAT oven to 400°F.
CRUST
MIX crust ingredients together, and press into a 9-inch spring form pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
Reset oven temperature to 325° F.
FILLING
Beat cream cheese and SPLENDA® Granulated together until well mixed and smooth. Add eggs, egg whites, cornstarch and salt. Mix until smooth. Add sour cream and vanilla; mix until well blended.
Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add instant espresso crystals and cocoa mix. Stir until well combined.
Pour half of plain batter over crust. Top with half of the coffee batter by placing rounded spoonfuls over the cheesecake batter. Gently swirl the coffee batter into plain batter with the tip of knife or spatula. Repeat with remaining batters.
Bake 45-50 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving.
Note: A water bath may be used to reduce the occurrence of cracks but it will increase the bake time. |
