INGREDIENTS

INSTRUCTIONS

Wrap outside bottom and sides of a 9-inch springform pan with heavy-duty
aluminum foil. Coat bottom of pan with cooking spray; sprinkle with
chocolate wafer cookie crumbs, and set aside.
Combine sugar and next 4 ingredients in a bowl. Beat at medium speed of an
electric mixer until smooth. Add eggs, 1 at a time; beat well after each
addition.
Pour half of cheese mixture into a bowl; add melted chocolate, stirring
until well blended. Spoon alternating mounds of plain and chocolate cheese
mixtures into prepared pan; swirl with a knife to create a marbled effect.
Place pan in a large shallow pan; add hot water to larger pan to a depth of
Bake at 325 deg for 45 minutes; remove from oven. Remove springform pan
from water; remove foil from pan. Let cool 1 hour. Cover and chill at least
2 hours. Yield: 12 servings (serving size: 1 wedge).
Per serving: 343 Calories; 20g Fat (51% calories from fat); 7g Protein; 35g
Carbohydrate; 108mg Cholesterol; 235mg Sodium
NOTES : This sensational cheesecake, made with nonfat cream cheese and sour
cream, can be whipped up in no time flat.
Recipe by: Cooking Light, Jan/Feb 1994, page 62
Posted to MC-Recipe Digest V1 #431 by igor@digex.net on Jan 28, 1997.

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