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Rich Chocolate Cheesecake Recipe

Rich Chocolate Cheesecake Recipe

16 servings



1 1/4 cups graham cracker crumbs

4-5 tablespoons margarine or butter, melted

6 1/2 teaspoon Equal sweetener

16 ounces fat-free cream cheese, room temperature

8 ounces reduced fat-cream cheese, room temperature

1 cup fat-free sour cream

3 eggs

2 tablespoons cornstarch

1/3 cup Dutch process cocoa

1 teaspoon Vanilla

1 cup light whipped topping

Unsweetened chocolate shavings, as garnish


Mix graham cracker crumbs, margarine, and 1 teaspoon Equal sweetener in 9-inch spring form pan, pat evenly on bottom and 1/2 inch up side of pan.


Beat cream cheese, remaining 5 1/2 teaspoons Equal sweetener and sour cream until smooth in large bowl, beat in eggs, cornstarch, cocoa, and vanilla. Pour into crust. Bake at 300 degrees just until set in the center, 45 to 50 minutes. Turn over off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.


Remove side of pan, place cheesecake on serving plate. Spread light whipped topping over top and garnish with chocolate shavings.

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