Chocolate Swirl Cheesecake With Raspberry Topping

• 1/4 c. chocolate wafers, crushed (about 4)
• Thick Yogurt
• 1 (8 oz.) light cream cheese, softened (Neufchatel)
• 2/3 c. sugar
• 1/4 c. skim milk
• 2 Tbsp. all-purpose flour
• 2 tsp. vanilla
• 3 egg whites or 1/2 c. cholesterol free egg product
• 1 Tbsp. cocoa
• 1 tsp. chocolate extract
• Raspberry Topping

1. Heat oven to 300u0b0.
2. Spray spring-form pan, 9 x 3-inch, with nonstick spray.
3. Sprinkle wafer crumbs on bottom of pan.
4. Beat yogurt and cream cheese in medium bowl on medium speed until smooth.
5. Add sugar, milk, flour, vanilla and egg whites.
6. Beat on medium speed until smooth.
7. Place 1 cup of batter in bowl.
8. Beat in cocoa and extract until blended.
9. Spread batter over crumbs in pan. Drop chocolate batter by spoonfuls onto vanilla batter.
10. Swirl through batter with metal spatula for marbled effect.
11. Don't touch bottom!
12. Bake 1 hour.
13. Turn oven off.
14. Leave cake in oven 30 minutes, then remove it.
15. Cool 15 to 18 minutes.
16. Prepare Raspberry Topping.
17. Spread over cheesecake carefully.
18. Cover and refrigerate for 3 hours.

chocolate wafers, yogurt, light cream cheese, sugar, milk, flour, vanilla, egg whites, cocoa, chocolate, raspberry topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=274241 (may not work)