Brownie Cheesecake Torte

• 15 14 ounces low-fat fudge brownie mix (1 package)
• 2 teaspoons instant coffee granules
• 12 teaspoon cinnamon, ground
• 4 ounces carrot baby food (1 jar)
• cooking spray
• 12 cup sugar
• 2 tablespoons sugar
• 4 teaspoons all-purpose flour
• 1 teaspoon vanilla extract
• 8 ounces neufchatel cheese, softened (block)
• 8 ounces fat free cream cheese, softened (block)
• 2 large egg whites
• 3 tablespoons skim milk, divided
• 2 tablespoons unsweetened cocoa
• chocolate syrup (optional)
• fresh raspberry (optional)

1. Preheat oven to 425 degrees F.
2. Combine first 4 ingredients in a bowl.
3. Firmly press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray.
4. Set aside.
5. Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended.
6. Add egg whites and 2 tablespoons milk; beat well.
7. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well.
8. Spoon remaining batter alternately with cocoa mixture into prepared crust.
9. Swirl together using the tip of a knife.
10. Bake at 425 degrees for 10 minutes.
11. Reduce oven temperature to 250 degrees; bake 45 minutes or until almost set.
12. Cool completely on a wire rack.
13. Garnish with chocolate syrup and fresh raspberries, if desired.

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

Taken from www.food.com/recipe/brownie-cheesecake-torte-74 (may not work)