Guiltfree Chocolate Cheesecake

• 1/2 cup crushed graham crackers
• 2 tablespoons butter, melted
• 1 envelope unflavored gelatin
• 3/4 cup fat-free milk
• 2 8-ounce packages reduced-fat cream cheese, softened
• 1 8-ounce package fat-free cream cheese, softened
• 8 ounces fat-free sour cream
• 1/3 cup sugar
• 2 teaspoons vanilla
• 4 ounces bittersweet chocolate, melted and cooled
• Chocolate curls

1. In a bowl, stir together the graham crackers and butter. Press the mixture into the bottom of an 8-inch springform pan. Chill while preparing the filling.
2. In a saucepan, sprinkle the gelatin over the milk; let stand for 5 minutes. Stir over low heat until the gelatin is dissolved. Remove from heat; cool for 15 minutes.
3. In a large bowl, beat the cream cheeses with a mixer until smooth. Beat in the sour cream, sugar, and vanilla; gradually beat in the gelatin mixture. Divide the cream cheese mixture in half; gradually stir the melted chocolate into one half.
4. Spread half of the chocolate mixture onto the crust. Spoon half of the remaining cream cheese mixture onto the chocolate mixture in small mounds; swirl them together with a butter knife.
5. Spread the remaining chocolate mixture on top. Spoon on the remaining cream cheese mixture, and swirl again. Cover; chill for 6 hours or until set.
6. Loosen the cake from the pan with a knife before removing the side of the pan. Cut the cake into wedges; top with chocolate curls.

graham crackers, butter, unflavored gelatin, milk, cream cheese, cream cheese, sour cream, sugar, vanilla, bittersweet chocolate, chocolate curls

Taken from www.epicurious.com/recipes/member/views/guiltfree-chocolate-cheesecake-50190015 (may not work)