1 cup chocolate wafer crumbs
½ cup pecans , or almonds
3 tbsp butter stick , or margarine, melted
3 tbsp Equal sweetener, Equal Spoonful or 4 1/2 packets
8 oz reduced fat cream cheese, softened
¾ cup Equal sweetener, Equal Spoonful or 18 packets
2 eggs
2 egg whites
1 ½ tbsp cornstarch
¼ tsp salt
1 cup reduced-fat sour cream
2 tsp vanilla
3 tbsp Equal sweetener, Equal Spoonful or 4 1/2 packets
1 ¼ tsp instant coffee crystals
1 tsp unsweetened cocoa powder
Mix chocolate crumbs, pecans, butter and 3 tbsp
Equal Spoonful in bottom of 9-inch springform pan.
Pat mixture evenly onto bottom of pan; set aside while preparing filling.
Beat cream cheese and ¾ cup Equal Spoonful in large bowl until fluffy; beat in eggs, egg whites, cornstarch and salt.
Beat in sour cream and vanilla until well blended.
Remove ½ cup cheesecake batter.
Stir in 3 tbsp.
Equal Spoonful, instant coffee crystals and cocoa until well combined.
Pour half of plain batter into crust in pan.
Top with 5 spoonfuls of coffee batter.
Using tip of knife or spatula, gently swirl coffee batter into cheesecake.
Repeat with remaining batters.
Bake in preheated 325 degrees F oven 45-50 minutes or until center is almost set.
Remove cheesecake to wire rack.
Gently run metal spatula around rim of pan to loosen cake.
Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving.
To serve, remove side of springform pan.
Sugar: 6g
:
Calcium: 97mg
Calories: 267kcal
Carbohydrates: 17g
Cholesterol: 67mg
Fat: 19g
Fiber: 1g
Iron: 1mg
Potassium: 219mg
Protein: 7g
Saturated Fat: 7g
Sodium: 386mg
Vitamin A: 310IU
Vitamin C: 1mg
