3/4 c Teddy bear shaped chocolate
-graham cracker cookies,
-Crushed.
Butter flavored cooking
-Spray.
24 oz Fat-free cream cheese
-product, softened.
1 1/2 c Sugar.
3/4 c Egg substitute.
1 c Semisweet chocolate
-morsels, melted (6 oz.).
1/4 c Unsweetened cocoa.
1 1/2 ts Vanilla extract.
8 oz Carton nonfat sour cream
-alternative.
21 oz Can reduced-calorie cherry
-pie filling.
3/4 c Reduced calorie frozen
-whipped topping thawed.
Spread cookie crumbs on bottom of a 9 inch springform pan coated with
cooking spray; set aside.
Beat cream cheese at high speed with an electric mixer until fluffy;
gradually add sugar, beating well. Gradually add egg substitue,
mixing well. Add melted chocolate, cocoa, and vanilla, mixing until
blended. Stir in sour cream. Pour into prepared pan.
Bake at 300 degrees for 1 hour and 40 minutes. Remove from oven; run
a knife around edge of pan to release sides. let cool completely on a
wire rack; cover and chill at least 8 hours.
Remove sides of pan; spread cheese cake with cherry pie filling.
Dollop each serving with 1 tablespoon whipped topping.
NOTE: For a creamy-textured cheesecake, bake at 300 degrees for 1
hour and 20 minutes.
MY NOTE: I baked it for 1 hour and 30 minutes better texture.
Per Serving: Calories 300 (20% from fat); Fat 6.7 gr (3 gr saturated)
Cloesterol 10 mg; Sodium 407 mg; Carbohydrate 47.3 gr; Fiber 0.2 gr;
Protein 12.7 gr.
