Chocolate Silk Cheesecake

By Lv2Cook

Ingredients

• 2/3 cup reduced-calorie chocolate wafer crumbs (about 20 cookies)
• 2 tablespoons sugar
• 1 tablespoon stick margarine melted
• 1 tablespoon water
• Cooking spray
• 3 ounces semisweet chocolate chopped
• 2 tablespoons skim milk
• 1 1/4 cups sugar
• 3 (8-ounce) blocks fat-free cream cheese
• 1 (8-ounce) block 1/3-less-fat cream cheese
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 4 large egg whites
• 1/2 cup Dutch process or unsweetened cocoa
• 1/2 cup hot fudge topping
• 1 cup low-fat sour cream

Details

Servings 1

Preparation

Step 1

Preheat oven to 400º.

Combine first 4 ingredients in a bowl, and toss with a fork until blended. Press crumb mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 400º for 8 minutes. Cool crust on a wire rack. Increase oven temperature to 525º.

Combine semisweet chocolate and milk in a bowl; microwave at HIGH 45 seconds or until chocolate melts, stirring after 30 seconds. Cool.

Combine 1 1/4 cups sugar, cheeses, vanilla, and salt in a food processor, and process just until smooth. Add egg whites, and process until blended. Add chocolate mixture, cocoa, fudge topping, and sour cream, and process until blended.

Spoon batter into prepared pan. Bake at 525º for 7 minutes. Reduce oven temperature to 250º, and bake 25 minutes or until almost set. Cheesecake is done when the center barely moves when the pan is touched. Remove cheesecake from oven; run a knife around outside edge, and cool to room temperature. Cover and chill at least 8 hours.

Serving Size: 1 wedge