Chocolate Cheesecake

Ingredients

• 4 low fat cinnamon graham cracker sheets ground, ½ cup
• 2 tablespoons margarine; melted
• 1 tablespoon + 1 cup white sugar
• 3 packages (8 ounce each) fat free cream cheese, at room temperature3 eggs; room temperature
• 1 tablespoon all purpose flour
• 1 ¼ teaspoon vanilla extract
• 2 ounces semi sweet chocolate, melted and cooled to room temperature

Method

Position oven rack in lower third of oven; preheat oven to 300F. Wrap outside of 9-inch spring form pan with double layer of foil. Coat pan with nonstick cooking spray. Combine crumbs, margarine and 1-tablespoon sugar. Press onto sides of prepared pan. Bake 10 minutes; set aside on rack. In large bowl at medium speed beat cream cheese until smooth. Reduce speed to low. Add remaining sugar; beat 2 minutes. Beat in eggs, one at a time, until combined. Add flour and vanilla. Increase speed to medium; beat until smooth 2-3 minutes. Stir in chocolate. Pour batter into crust. Place pan in large roasting pan; fill roasting pan with hot water halfway up side of spring form pan. Bake 45 to 55 minutes until center moves slightly when shaken. Carefully remove from water; remove foil. Cool on rack 2 hours; refrigerate 8 hours or over night. Remove side from pan. Serve with strawberries if desired.

Yield: 12 servings

Submitted by: J. Granery