Brownie Cheesecake Torte

• 1 pkg. (15-1/8 oz.) low-fat fudge brownie mix
• 2 tsp. instant coffee granules
• 1/2 tsp. ground cinnamon
• 4 parts carrot baby food
• Cooking spray
• 1/2 cup sugar, divided
• 2 tbsp. sugar
• 1-1/3 tbsp. all-purpose flour
• 1 tsp. vanilla extract
• 8 oz. neufchatel cheese, softened
• 8 oz. fat-free cream cheese, softened
• 2 lg. egg whites
• 3 tbsp. skim milk, divided
• 2 tbsp. unsweetened cocoa
• Chocolate syrup (optional)
• Fresh raspberries (optional)

1. Preheat oven to 425F.
2. Combine first 4 ingredients in a bowl.
3. Firmly press mixture into bottom and 1-inch up sides of a 3-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 cocoamixture into prepared crust.
9. Swirl together using the tip of a knife.
10. Bake at 425F for 10 minutes.
11. Reduce oven temperature to 250F; 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, ground cinnamon, cooking spray, sugar, sugar, allpurpose flour, vanilla extract, neufchatel cheese, cream cheese, egg whites, milk, unsweetened cocoa, chocolate syrup, fresh raspberries

Taken from www.foodgeeks.com/recipes/1483 (may not work)