Delicious cheesecake, made lower in calories from traditional recipe.
Preparation Time: 30 mins
Cooking Time: 1 hr
Yield: 16 x 1/16th of cake *
Preheat oven to 325°F.
Mix vanilla wafer crumbs, butter and 2 tablespoons Equal® Spoonful in the bottom of 9-inch springform pan. Pat the mixture evenly on the bottom and 1/2-inch up the side of the pan. Bake in a preheated oven for 10 minutes. Cool on wire rack while preparing filling.
Beat the cream cheese and 3/4 cup Equal® Spoonful in a large bowl until fluffy. Beat in the eggs, egg whites and cornstarch. Stir in the sour cream and vanilla until well blended. Remove 1/2 cup of the cheesecake batter. Pour the remaining batter into crust in pan.
Add melted chocolate and milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.
Bake the cheesecake 45 to 50 minutes or until center is almost set. Remove cheesecake to wire rack. Gently run metal spatula around the rim of the pan to loosen the cake. Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving.
To serve, remove the sides of springform pan. Garnish top of cheesecake with chocolate curls, if desired.
If desired, replace fat-free cream cheese with an equal amount of low-fat cream cheese.
Serving suggestion is not included in the nutritional analysis.