*  Exported from  MasterCook  *
 
                         Light Chocolate Cheesecake
 
 Recipe By     : Mrs. Fields- I Love Chocolate! Cookbook/   p. 46
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CRUST:
    1      cup           cookie crumbs
    2      tablespoons   sugar
    1      tablespoon    water
 					
                         FILLING:
    1      cup           packed dark brown sugar
      1/4  cup           cocoa
      1/4  cup           flour
   16      ounces        light cream cheese
    1      cup           light sour cream
    4      large         large egg whites
    1 1/2  ounces        sweet chocolate squares -- melted and cooled
    2      teaspoons     vanilla extract
 
 OVEN: 300
 Spray the sides and bottom of an 8 -1/2-inch springform pan with nonstick cooking
spray. Place a shallow roasting pan of water on the bottom rack of the oven.
 
 CRUST:
 In a medium bowl, use your fingers or a fork to toss the cookie crumbs with the
granulated sugar and water til evenly moistened. Press the crumb mixture into the
bottom and 1/3 of the way  up the sides of the springform pan.
 
 FILLING:
 In a small bowl, blend the brown sugar, cocoa and flour. In a food processor,
process the cream cheese and the flour-cocoa mixture til smooth.
 
 Add the sour cream and blend til smooth. Add the egg whites and blend. Add the
melted chocolate and vanilla and blend.
 
 Pour the filling into the crust and place the cheesecake on the center rack of
the oven.
 
 Bake for 1 hour, or til the filling is just set (it will be wobbly in the
center).
 
 Turn off the heat but leave the cake in the oven for another 30 minutes. Remove
from the oven and let cool in the pan on a wire rack. Cover and refrigerate til
well chilled, at least 8 hours or overnight.
 
 To serve, run a knife around the edges of the cake to loosen it from the side of
the springform, then remove the sides of the pan.
 
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 NOTES : can use 1/2 FF cream cheese and 1/2 light, or all FF cream cheese...can
also use FF sour cream...