INGREDIENTS

INSTRUCTIONS

For Fruit Topping:  1 (10 ounce) box sweetened frozen raspberries,
thawed 2    Tablespoons  cornstarch  In a food processor or blender,
grind the plain chocolate wafers into  fine crumbs. Generously coat a
8.1/2 inch or 9 inch springform pan  with nonstick cooking spray. Pour
the crumbs into the pan and tilt to  coat the bottom and the sides
evenly. Set aside.  Preheat oven to 350^F. With an electric mixer, beat
the fat-free cream  cheese until soft. Add the sugar, cocoa, vanilla
extract and raspberry  preserves and continue beating until the
ingredients are  incorporated. Add the egg substitutes, fat free sour
cream and salt  and continue beating until no lumps remain and mixture
is smooth and  liquid. You may have to beat the mixture for several
minutes to reach  this consistency.  Pour the batter into the prepared
pan. Place in oven and immediately  reduce oven temperature to 300
degrees. Bake for one hour, or until  center is set and firm to the
touch. Turn off oven and allow  cheesecake to stay in cooling oven for
one hour longer. Remove and  cool completely. Refrigerate overnight
before serving.  To make the raspberry sauce, puree the raspberries in
a food  processor or blender. Strain the pulp through a tea strainer,
pressing to remove all the seeds. Discard seeds. Place the cornstarch
in a saucepan and stir in the raspberry juice. Bring to a boil,
stirring constantly until thickened. Remove from heat immediately to
prevent lumps from forming. Cool and chill. Serve one tablespoon of
sauce on top of each slice of cheesecake.  Cake can also be frozen for
two to three weeks before serving. To  serve, thaw for 2 days in the
refrigerator, then allow to come to  room temperature before slicing.
Makes 10 servings  Per serving, including raspberry sauce:  Calories
254 Fat 3.7 grams Cholesterol 11.3 milligrams Sodium 405  milligrams
Source: Times-Picayune - January 5th 1995  From The Cookie Lady's Files
- Genie Posted to MM-Recipes Digest V3  #216  Date: Fri, 9 Aug 1996
10:26:10 -0400 (EDT)  From: Mary Ann Young <maryann4@prolog.net>

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