1 1/4 cups graham cracker crumbs
4 Tablespoons margarine, melted
1 teaspoon Equal® Measure or 3 packets Equal® sweetener or 2 Tablespoons Equal® Spoonful
2 packages (8 ounces each) fat-free cream cheese, softened
5 1/2 teaspoons Equal® Measure or 18 packets Equal® sweetener or 3/4 cup Equal® Spoonful
2 egg whites
2 Tablespoons cornstarch
1 cup reduced-fat sour cream
1/3 cup European or Dutch-process cocoa
1 teaspoon vanilla
Fresh mint sprigs, raspberries, nonfat whipped topping and orange peel (optional)
Mix graham cracker crumbs, margarine and 1 teaspoon Equal® Measure or 3 packets Equal® sweetener or 2 Tablespoons Equal® Spoonful in bottom of 9-inch springform pan. Pat mixture evenly on bottom and 1/2 inch up side of pan.
Beat cream cheese and 5 1/2 teaspoons Equal® Measure or 18 packets Equal® sweetener or 3/4 cup Tablespoons Equal® Spoonful in large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream, cocoa and vanilla until well blended. Pour mixture into crust.
Place cheesecake in roasting pan on oven rack; add 1 inch hot water to roasting pan. Bake cheesecake in preheated 300 degree oven just until set in center, 45 to 50 minutes. Remove cheesecake from roasting pan; return cheesecake to oven. Turn oven off and let cheesecake cool 3 hours in oven with door ajar. Refrigerate 8 hours or overnight. Remove side of pan; place cheesecake on serving plate. Garnish, if desired.
Serving size: 1 slice Yield: 16 slices Exchanges: 1 Milk, 2 Fat Nutrition: 189 Calories, 8 g Protein, 14 g Carbohydrate, 11 g Fat
Recipe from Best Recipes--Sweet Ideas, Vol 1., October 15, 1996, No. 67. Reproduced with permission of Famous Brand Name Recipes magazine. Call 1-800-745-9299 (USA) or 1-708-676-3470 to order Diabetic Cooking cookbooks.
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