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Mocha Chocolate Cheesecake




Source of Recipe


Cooking Light Annual Recipes 2001


Recipe Introduction


servings 16
points 5


List of Ingredients




Crust:
1 c. packaged chocolate cookie crumbs (such as Oreo)*
1 T. sugar
1 T. light butter or stick light margarine, melted
cooking spray

Filling:
1/2 c. Dutch process cocoa powder (such as Droste)
1/3 c. Kahlua
3 (8 oz) blocks fat free cream cheese, softened
1 (8 oz) block 1/3 less fat cream cheese, softened
1/2 c. low fat sour cream
1 1/4 c. sugar
3 T. all purpose flour
2 tsp. vanilla extract
2 large eggs
2 large egg whites
16 chocolate coated coffee beans (optional)

Recipe



Preheat oven to 325.
To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. Press mixture into bottom of a 9-inch springform pan coated with cooking spray.
To prepare filling, combine cocoa and Kahlua, and stir well with a whisk.

Beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/4 c. sugar, flour, and vanilla; beat well.
Add eggs and egg whites, 1 at a time, beating well after each addition. Stir in cocoa mixture. Pour mixture into prepared pan; bake at 325 for 1 hour and 5 minutes or until almost set. Cheesecake is done when center barely moves when pan is touched.

Remove pan from oven; run a knife around outside edge.
Cool to room temperature. (I let it cool in the oven with an open door for 30 min before removing it to a wire rack to cool, to minimize cracking.)
Cover and chill at least 8 hours. Garnish with coffee beans, if desired.

:: *You can use the premade chocolate pie crust. crumble up and remoisten to form in pan.

NUTRITIONAL INFO:
Cal=238; Fat=8g; Protein=10.3g; Carb=30.8g; Fiber=.3g; Chol=51mg; Iron=1.2g; Sodium=386mg; Calcium=147mg