Coffee Cheesecake

• Vegetable cooking spray
• 3/4 cup graham cracker crumbs
• 2 tablespoons sugar
• 2 tablespoons reduced-calorie stick margarine, melted
• 1 tablespoon unsweetened cocoa
• 2/3 cup sugar
• 1/3 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 (8-ounce) package Neufchatel cheese
• 1 (8-ounce) tub nonfat cream cheese
• 2 eggs
• 1/2 cup skim milk
• 2 1/2 tablespoons instant coffee granules
• 1/3 cup nonfat sour cream
• 3 egg whites
• 1/4 cup sugar

1. Coat a 9-inch springform pan with cooking spray. Combine crumbs and next 3 ingredients, and stir well. Firmly press crumb mixture into bottom and 2 inches up sides of pan; set aside.
2. Combine 2/3 cup sugar and next 6 ingredients in a large bowl; beat at high speed of a mixer until smooth. Combine milk and coffee granules; stir well. Add milk mixture and sour cream to cheese mixture; beat until smooth.
3. Beat egg whites (at room temperature) at high speed of a mixer until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg white mixture into cheese mixture.
4. Pour into prepared pan. Bake at 300u0b0 for 1 hour or until almost set. Turn oven off; loosen cake from sides of pan, using a narrow metal spatula or knife. Let cheesecake stand in oven with door slightly opened for 1 hour. Remove from oven; cover and chill 8 hours.

vegetable cooking spray, graham cracker crumbs, sugar, margarine, unsweetened cocoa, sugar, flour, cornstarch, vanilla, cheese, cream cheese, eggs, milk, coffee granules, nonfat sour cream, egg whites, sugar

Taken from www.myrecipes.com/recipe/coffee-cheesecake-0 (may not work)