CHOCOLATE SWIRL CHEESECAKE

1 1/4 cup grahamcracker crumbs
2 tablespoons suger
2 tablespoons butter
2. 8 oz. packages cream cheese
1. 8 oz. package low fat cream cheese
1 cup fat free egg substitute1 1/4 cups splenda
1/3 cup sweetened condensed milk
1 egg
2 1/2 squares (1 oz. each) semisweet chocolate, melted

Mix crumbs, splanda and melted butter. press firmly on the bottom of a 9 inch springform pan coated with canola oil spray. Bake at 400° for 8 minutes. cool on wire rack.
Lower oven temp. to 325°. Use an electric mixer on medium speed, beat cream cheese untill fluffy. Add egg substitute, suger, milk and egg. Beat until smooth,about 7 min. Pour 2 cups of cheesecake mix into a small bowl. Beat melted chocolate into it.
Pour plain cheesecake mix into springform pan. Pour chockolate mix on top of the plain mix.Useing a knife swirl chocolate mix into plain mix. put springform pan into a larger pan filled with one inch of water. Bake for 45 to 50 min. Or until edges spring back when lightly touched and center is almost set. Cool on a wire rack for 1 hour then refrigerate for 8 hours.