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Chocolate Swirled Cheesecake

Source of Recipe

Hershey's Light & Luscious Desserts

Chocolate Swirled Cheesecake
Serves: 16
Plan ahead...Yogurt Cheese takes 24 hours & cheesecake 6 hours to cool.

Yogurt Cheese (recipe follows)

2 T. graham cracker crumbs
1 pkg. (8 oz.) Neufchatel cheese (light cream cheese), softened
1-1/2 tsp. vanilla extract
3/4 c. sugar
1 T. cornstarch
1 container (8 oz.) frozen egg substitute, thawed
1/4 c. Hershey's Cocoa
1/4 tsp. almond extract

YOGURT CHEESE: Use 1 16-oz. container plain low-fat yogurt, no gelatin added. Line a non-rusting colander or sieve with large piece of cheesecloth double thickness or large coffee filter; place colander over deep bowl. Spoon yogurt into prepared colander; cover with plastic wrap. Refrigerate until liquid no longer drains from yogurt, about 24 hours. Remove yogurt from cheesecloth and place in separate bowl; discard liquid.
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Spray bottom of 8-in. or 9-in. spring form pan with nonstick cooking spray. Sprinkle graham cracker crumbs pn bottom of pan. In large mixer bowl, beat Yogurt cheese, Neufchatel cheese and vanilla on medium speed until smooth. Add sugar and cornstarch; beat just until well blended. Gradually add egg substitute, beating on low speed until blended.

Transfer 1-1/2 c. batter to medium bowl; add cocoa. Beat until well blended. Stir almond extract into vanilla batter. Alternately spoon vanilla and chocolate batters into prepared pan. With a knife or metal spatula, cut through batters for marble effect.

Bake at 325-F for 35 minutes for 8-in. pan; 40 minutes ofr 9-in. pan or until edge is set. With knife loosen cheesecake from sides of pan. Cool completely in pan on wire rack. Cover; refrigerate at least 6 hours before serving.

Garnish as desired. Cover; refrigerate leftovers.

One 1/16 serving (calculated w/o garnish) equals: 100 calories....4 gm protein....12 gm carbohydrate....4 gm fat....10 mg cholesterol....90 mg sodium....45 mg calcium