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CHOCOLATE BITS CHEESECAKE




Source of Recipe


Hershey's


List of Ingredients




• CEREAL CRUMB CRUST (recipe follows)
• 4 bars (1.1 oz each) HERSHEY'S 1 gram Sugar Carb chocolate candy
• 3 packages (8 oz each) Neufchatel cheese (1/3 less fat cream cheese), softened
• 1 cup granular form sucralose*
• 1/4 cup nonfat dry milk powder
• 3 eggs
• 1 container (8 oz.) dairy sour cream
• 2 teaspoons vanilla extract


Recipe



1. Prepare CEREAL CRUMB CRUST. Heat oven to 350° F. Remove wrappers from candies; chop into 1/4-inch pieces.

2. Beat cream cheese, sucralose and milk powder until smooth. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Set aside two tablespoons of chopped chocolate pieces; stir the remaining into cheesecake batter. Pour batter into prepared crust.

3. Bake 35 to 40 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.

4. Place remaining two tablespoons candy pieces in small microwave-safe dish; microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle chocolate over cheesecake surface.

5. Cover; refrigerate several hours or until chilled. Garnish as desired. Cover; refrigerate leftover cheesecake. Yields 12 servings.

* Sold as Splenda®


CEREAL CRUMB CRUST

Heat oven to 350°F. Crush 2 cups lower carbohydrate crunchy almond crisp cereal to make 1 cup crumbs; stir together with 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes; cool.