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Choc. Marbled cheesecake




Source of Recipe


local news paper
Chocolate Marbled Cheesecake

Shortbread Crumb crust (recipe follows)

3 pkgs ( [8o] z ea.) Neufchatel light cream cheese, softened
3/4 cup plus 2 tablespoons Splenda
2 tsp. vanilla
3 eggs
12 (3.3oz bag) Hershey's sugar free chocolate candy, unwrapped
1 TBS milk

1. heat oven to 350º. Wrap bottom of 9inch springform pan in aluminum foil, extending foil at least 2 inches up side of pan....prepare shortbread crust.

2. beat cream cheese,Splenda,and vanilla in large bowl, until well blended; add eggs one at a time,beating well after ea.addition.Set aside 1/2 cup batter, spread remining batter on prepared crust.

3. break chocolate in pieces; place with milk in small microwave safe bowl. Microwave on high 30 seconds stir if necessary,microwave 10 seconds at a time ,stirring until chocolate is melted and smooth.Stir reserved batter with chocolate mixture blending well.Drop chocolate mixture by teaspoonfuls on surface od vanilla batter; gently swirl with knife for marbled effect.

4. place cheesecake pan in shallow baking pan with 1-1 1/2 in sides.; place in oven add water to pan to depth of 1/2 to3/4 inch. Bake 40-45 minutes or until center is set.Remove from oven to cooling rack. immediately loosen cake from sides of pan. Cool to room temperature. cover; refrigerate several hours or till completely chilled
serves 12.

Crumb crust;
heat oven to 350º.
combine 1 1/4 cups cookie crumbs made from sugar free shortbread cookies.1/4 cup (1/2 stick) melted butterand 1 TBs splenda. mix well and press on bottom and up sides of springform pan. Bake 8-10 minutes.