Double Chocolate Chip Cheesecake

By LadyJ1114

Ingredients

• Vegetable oil cooking spray
• 1 1/2 cups Joseph's or Murray Sugar Free Chocolate Chip Cookies
• 1 tablespoon butter, melted
• Two , 8-ounce packages, Philadelphia Reduced Fat Cream Cheese
• 2 ⁄3 cup Splenda granular
• 1 teaspoon vanilla extract
• 1/4 cup reduced fat sour cream
• 3 large eggs
• 6 ounces sugar-free mini chocolate chips

Details

Preparation time 10mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 300ºF. Lightly spray a springform pan with vegetable cooking spray and place on baking sheet.

Pulse the cookies in the large bowl of a food processor until they are finely ground. Add butter and blend until moistened. Press crumb mixture onto bottom and one half inch up side of prepared pan. Chill while filling is prepared.

Mix cream cheese, Splenda, vanilla, and sour cream with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Fold in half the chocolate chips. Pour the batter into the prepared crust. Scatter the remaining chips over the surface of the batter.

Bake at 300°F for 45-50 minutes until center is just set. Cool on rack at room temperature. Refrigerate 4 hours or overnight. Serve with shaved chocolate and Splenda sweetened whipped cream.

These recipes are all made with strong coffee. That means it is either espresso or brewed coffee using extra ground coffee in the filter or press. But fear not if you don't have an espresso machine, a french press or even a drip coffee maker. I find a teaspoon of Instant Espresso Powder does an excellent job as well - or a good "double strength" cup of Decaf Folger's Crystals, if I have reached my daily caffeine quota - and it is SUPER handy