Black Forest Cheesecake

• 3/4 c. teddy bear shaped chocolate graham cracker cookies, crushed
• butter flavored cooking spray
• 2 (12 oz.) pkg. fat-free cream cheese, softened
• 1 1/2 c. sugar
• 3/4 c. egg substitute
• 3/4 c. reduced-calorie whipped topping, thawed
• 1 c. semi-sweet chocolate morsels, melted
• 1/4 c. unsweetened cocoa
• 1 1/2 tsp. vanilla extract
• 1 (8 oz.) carton nonfat sour cream alternate
• 1 (21 oz.) can reduced-calorie cherry pie filling

1. Spread cookie crumbs on bottom of a 9-inch spring-form pan coated with cooking spray.
2. Set aside.
3. Beat cream cheese produce at high speed with mixer until fluffy.
4. Gradually add sugar, beating well.
5. Gradually add egg substitute, mixing well.
6. Add melted chocolate, cocoa and vanilla, mixing until blended.
7. Stir in sour cream alternative.
8. Pour into prepared pan.
9. Bake at 300u0b0 for 1 hour and 40 minutes.
10. Remove from oven; run a knife
11. around edge of pan to release sides.
12. Let cool on wire rack.
13. Cover and chill at least 8 hours.
14. Remove sides of pan and spread with cherry pie filling. Dollop each serving with 1 tablespoon whipped topping.
15. Yields 12 servings.

graham cracker cookies, butter, cream cheese, sugar, egg substitute, semisweet chocolate morsels, unsweetened cocoa, vanilla extract, cream alternate, cherry pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=299075 (may not work)