3 pkg. (8 oz. Each) nonfat cream cheese, softened
1-1/4 cups granulated sugar
1 cup nonfat sour cream
1 Tbsp. All-purpose flour
2 tsp. Vanilla extract
2 large eggs
1 squares (2 oz.) semisweet chocolate, melted
For the Crust:
1 cup chocolate wafer crumbs (about 18 wafers)
1 Tbsp. unsalted butter or margarine, melted
Preheat oven to 325F. To prepare crust, in a small bowl, combine crumbs and butter. Mix well. Press into bottom of an 8-inch spring form pan. Wrap outside of pan with heavy-duty foil. Set aside.
In a large mixing bowl, using an electric mixer set on medium speed, beat cream cheese and sugar for 2 min. Beat in sour cream, flour, and vanilla. Add the eggs, 1 at a time, beating well after each addition. Transfer 1-1/2 cups of batter to a small bowl. Stir in chocolate. Spread half of vanilla batter over crust. Top with half of chocolate batter. Spoon remaining vanilla batter over chocolate batter. Top with remaining chocolate batter. Using a knife, gently swirl batters together. Place pan in a shallow roasting pan; add enough boiling water to come halfway up sides of spring form pan. Bake until just set, about 1 hour 15 min. Place pan on a wire rack and cool to room temperature.. Cover and chill for 4 hours. Note: Choco chips or strawberries can be added instead of chocolate squares. The strawberries can be frozen and then chopped up. Add sugar to strawberries to make strawberry syrup.) Proceed with recipe.
Nutrient Analysis: Per serving
Sat. fat: 2.0