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Cooked by: Chef / Last Modified: 8/1/2008 / Number of Servings: 12 |
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Directions: Preheat oven to 325=B0 F.=20
Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch
springform pan. Beat cream cheese until light and fluffy. Beat in sugar and
cocoa powder. Beat in egg substitute. Stir in 2 cups sour cream substitute,
coffee liqueur and vanilla. Turn into prepared pan. Bake for about 30
minutes, or until set..
Spread remaining 1/2 cup sour cream substitute evenly over top. Return to
oven 1 minute to glaze top. Cool to room temperature, then chill
thoroughly, covered. Remove from springform pan. Just before serving, dust
top with cocoa powder in decorative pattern, if desired.
Yield:12-16 servings
Ingredients:
1 1/4 Cup(s) Chocolate wafers; crushed
1/8 Teaspoon(s) Ground cinnamon
8 Ounce(s) Light cream cheese
1 Cup(s) Sugar
1 Cup(s) Unsweetened cocoa powder
1/2 Cup(s) Nonfat egg substitute
2 1/2 Cup(s) Nonfat sour cream substitute
2 Tablespoon(s) Coffee liqueur
1 Teaspoon(s) Vanilla |
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