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1 1/4 cup grahamcracker crumbs
2 tablespoons suger
2 tablespoons smartbeat margerine
2 8 oz. packages fat free cream cheese
1 8 oz. package low fat cream cheese
1 cup fat free egg substitute
1 1/4 cups suger
1/3 cup sweetened condensed milk
1 egg
2 1/2 squares (1 oz. each)
semisweet chocolate,
melted
Mix crumbs, suger and melted margerine. 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.
Submitted by:
Jaackl