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Mocha-Chocolate Cheesecake

Yield 16 servings (serving size: 1 wedge)

Ingredients

  • Crust:
  • 1 cup packaged chocolate cookie crumbs (such as Oreo)
  • 2 tablespoons sugar
  • 1 tablespoon butter or stick margarine, melted
  • Cooking spray
  • Filling:
  • 1/2 cup Dutch process cocoa
  • 1/3 cup Kahlua (coffee-flavored liqueur)
  • 3 (8-ounce) blocks fat-free cream cheese, softened
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1/2 cup low-fat sour cream
  • 1 1/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 large egg whites
  • 16 chocolate-coated coffee beans (optional)

Nutrition Information

  • calories 241
  • caloriesfromfat 30 %
  • fat 8 g
  • satfat 3.9 g
  • monofat 2.4 g
  • polyfat 1.1 g
  • protein 10.3 g
  • carbohydrate 30.8 g
  • fiber 0.3 g
  • cholesterol 51 mg
  • iron 1.2 mg
  • sodium 386 mg
  • calcium 147 mg

How to Make It

  1. Preheat oven to 325°.

  2. To prepare the crust, combine the first 3 ingredients in a bowl; toss with a fork until moist. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray.

  3. To prepare filling, combine cocoa and Kahlua, and stir well with a whisk. Beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/4 cups sugar, flour, and vanilla; beat well. Add eggs and egg whites, 1 at a time, beating well after each addition. Stir in cocoa mixture.

  4. Pour mixture into prepared pan; bake at 325° for 1 hour and 5 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Garnish with coffee beans, if desired.