Ingredients:
3 Ounce(s) bar sugar free dark imported chocolate *
1 large egg yolk
2 large eggs
1/4 Cup(s) reduced-fat sour cream
1 Cup(s) splenda granular
1 Pound(s) reduced-fat cream cheese
1 Tablespoon(s) melted salted butter
1 Cup(s) joseph's sugar-free chocolate walnut cookies
1 Teaspoon(s) vanilla extract |
Directions: Preheat the oven to 325 degrees. Place the cookies in a food processor and pulse with the butter until you have fine, moist crumbs. Press evenly into an 8-in springform pan or pie plate and bake 10 to 12 minutes, until the crust
just starts to color.
Cool on a rack while preparing the filling. (Leave the oven on at 325 degrees).
Beat the cream cheese until smooth, with a electri mixer; add the Splenda, sour cream, eggs, egg yolk, melted chocolate and vanilla, in order, beating thoroughly after each addition. Scrape down the bowl and blend again until smooth. Pour into the crust and bake 30 minutes or until the center is barely set. Transfer to a cooling rack and run the thin blade of a knife around the
edges of the cheesecake to loosen it from the springform pan (to prevent the cake from cracking).
Cool to room temperature; chill at least 2 hours before serving. Serve small wedges with Splenda-sweetened Raspberry Sauce (separate
recipe) or Walden Farms sugar free/calorie free chocolate syrup.
*(Guylian;Gol D Lite or Torrasa), broken into pieces and microwaved on 50% power.
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