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Ingredients: 1-cup reduced-fat chocolate wafer crumbs (about 35 wafers) 2 tablespoons margarine, melted 3 packages (8 packages each) fat-free cream cheese 1-1/4 cups sugar 1 tablespoon all-purpose flour Egg substitute equivalent to 2 eggs 1 cup (8 ounces) light sour cream 2 teaspoons vanilla extract 2 squares (1 ounce each) semisweet chocolate, melted and cooled Fresh raspberries and chocolate curls, optional Directions: Combine wafer crumbs and margarine. Press onto the bottom of a greased 9-inch spring form pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Beat in egg substitute, sour cream and vanilla just until blended. Remove 1-1/2 cup batter to a small bowl; stir in chocolate until well blended. Pour half of remaining plain batter over crust. Top with half of chocolate batter; repeat layers. Cut through batter with a knife to swirl the chocolate. Bake at 325-degrees for 55 to 60 minutes or until the center is almost set. Cool on a wire rack for one hour. Cover and refrigerate for four hours or overnight. (Top of cheesecake will crack). Remove sides of pan. Garnish with raspberries and chocolate curls if desired. Yield: 12 servings Nutritional information per serving (calculated without garnish): Calories: 321 Fat: 12g Cholesterol: 28mg Carbohydrate: 42g Protein: 10g Sodium: 404mg Fiber: 1g Diabetic Exchanges: 3 starch, 2 fat |