Triple Chocolate Cheesecake

By barbsjustagirl

272 calories, 9 gram protein, 32 g carb, 2 g fiber, 13.5 g fat, 7 g sat fat

Ingredients

• 1 pkg (9oz) chocolate wafer cookies
• 1/4 cup 50/50 butter blend spread, melted
• 7 oz. semisweet chocolate chips (about 1-1/3 cups)
• 2 pkg (8oz each) fat-free cream cheese, at room temperature
• 1 pkg (8 oz) reduced fat cream cheese, at room temperature
• 3/4 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1-1/2 tsp. vanilla extract
• 1/2 tsp salt
• 3 large eggs, at room temperature

Details

Servings 16

Preparation

Step 1

1. Heat oven to 325 F. Spray nonstick 9" spring form pan with oil. Set on sheet of heavy duty foil and wrap it up the pan's sides.
2. Grind wafers in food processor to fine crumbs. Set aside 1/4 cup. With processor running, add spread. Press onto bottom of prepared pan. Bake until set, about 12 minutes.
3. boil a kettle of water. Melt chips in microwave per package directions.
4. Beat cheeses with electric mixer on medium speed. Add sugar, cocoa, vanilla and salt. Beat until fluffy. Add eggs, one at a time. Beat in chocolate.
5. Pour over crust. Set in roasting pan place in oven and pour in boiling water to reach half way up sides of cheesecake pan. Bake until center is almost set but still a bit jiggly, about 40 minutes (cheesecake will firm as it cools.)
6. Crack oven door open with handle of wooden spoon. Leave cake in turned off oven 1 hour. Remove from oven, take cake from water, and cool. Remove foil. Run knife around edge of cake and chill at least 8 hours.
7. Sprinkle reserved cookie crumbs on top. Detach pan sides and smooth sides of cheesecake with knife.