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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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)