Brownie Cheesecake Torte

• 1 (15.1-ounce) package low-fat fudge brownie mix (such as Snackwell's)
• 2 teaspoons instant coffee granules
• 1/2 teaspoon ground cinnamon
• 1 (4-ounce) jar carrot baby food
• Cooking spray
• 1/2 cup plus 2 tablespoons sugar, divided
• 4 teaspoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 1 (8-ounce) block fat-free cream cheese, softened
• 2 large egg whites
• 3 tablespoons skim milk, divided
• 2 tablespoons unsweetened cocoa
• Chocolate syrup (optional)
• Fresh raspberries (optional)

1. Preheat oven to 425u0b0.
2. Combine first 4 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Set aside.
3. Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended. Add egg whites and 2 tablespoons milk; beat well. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife. Bake at 425u0b0 for 15 minutes. Reduce oven temperature to 250u0b0 (do not remove pan from oven); bake 45 minutes or until set. Cool completely on a wire rack. Garnish with chocolate syrup and raspberries, if desired.

brownie mix, coffee granules, ground cinnamon, cooking spray, sugar, allpurpose, vanilla, cream cheese, cream cheese, egg whites, milk, unsweetened cocoa, chocolate syrup, fresh raspberries

Taken from www.myrecipes.com/recipe/brownie-cheesecake-torte (may not work)