No-Bake Chocolate Swirl Cheesecake

• For the Crust
• 1/2 cup graham cracker crumbs
• 2 tablespoons butter, melted
• For the Filling
• 1 (3 ounce) envelope unflavored gelatin
• 3/4 cup nonfat milk
• 2 (8 ounce) packages reduced-fat cream cheese, softened
• 1 (8 ounce) package fat free cream cheese, softened
• 1 (8 ounce) carton nonfat sour cream
• 1/3 cup Splenda granular
• 2 teaspoons vanilla
• 4 ounces semisweet chocolate, melted, cooled
• chocolate curls (optional)

1. To make the crust: In a bowl, combine graham cracker crumbs and butter until moistened. Press into bottom of an 8-inch springform pan. Cover, chill.
2. To make the filling: In a saucepan, sprinkle gelatin into milk; set stand for 5 minutes. Stir over low heat until gelatin is dissolved. Remove from heat; cool for 15 minutes.
3. In a bowl, beat cream cheeses until smooth. Beat in sour cream, Splenda and vanilla; slowly beat in gelatin mixture. Divide in half. Stir chocolate into one portion.
4. Spoon half of the chocolate filling into chilled crust; spread evenly. Carefully spoon half of the white filling into chocolate in small mounds. Using a narrow spatula or knife, swirl chocolate and while fillings, spreading each evenly. Swirl again. Cover and chill for 6 to 24 hours.
5. To serve, loosen cheesecake from pan; remove pan side. If desired, top with chocolate curls.

crust, graham cracker crumbs, butter, filling, unflavored gelatin, nonfat milk, cream cheese, cream cheese, splenda, vanilla, chocolate, chocolate curls

Taken from www.food.com/recipe/no-bake-chocolate-swirl-cheesecake-332666 (may not work)