Light Chocolate Cheesecake

* Exported from MasterCook *

Light Chocolate Cheesecake

Recipe By : Mrs. Fields- I Love Chocolate! Cookbook/ p. 46
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST:
1 cup cookie crumbs
2 tablespoons sugar
1 tablespoon water

FILLING:
1 cup packed dark brown sugar
1/4 cup cocoa
1/4 cup flour
16 ounces light cream cheese
1 cup light sour cream
4 large large egg whites
1 1/2 ounces sweet chocolate squares -- melted and cooled
2 teaspoons vanilla extract

OVEN: 300
Spray the sides and bottom of an 8 -1/2-inch springform pan with nonstick
cooking spray. Place a shallow roasting pan of water on the bottom rack of the
oven.

CRUST:
In a medium bowl, use your fingers or a fork to toss the cookie crumbs with the
granulated sugar and water til evenly moistened. Press the crumb mixture into
the bottom and 1/3 of the way up the sides of the springform pan.

FILLING:
In a small bowl, blend the brown sugar, cocoa and flour. In a food processor,
process the cream cheese and the flour-cocoa mixture til smooth.

Add the sour cream and blend til smooth. Add the egg whites and blend. Add the
melted chocolate and vanilla and blend.

Pour the filling into the crust and place the cheesecake on the center rack of
the oven.

Bake for 1 hour, or til the filling is just set (it will be wobbly in the
center).

Turn off the heat but leave the cake in the oven for another 30 minutes. Remove
from the oven and let cool in the pan on a wire rack. Cover and refrigerate til
well chilled, at least 8 hours or overnight.

To serve, run a knife around the edges of the cake to loosen it from the side
of the springform, then remove the sides of the pan.

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NOTES : can use 1/2 FF cream cheese and 1/2 light, or all FF cream cheese...can
also use FF sour cream...