Splenda Mocha Swirl Cheesecake

Maverick2272

Stewed Monkey
Super Site Supporter
Crust:
44 crushed reduced fat chocolate wafers
1/4 cup butter, melted
2tbsp unsweetened cocoa powder
1/4 cup Splenda No Calorie Sweetener, granulated

Filling:
1 1/2lbs reduced fat cream cheese
1/4 cup Splenda No Calorie Sweetener, granulated
2 eggs
2 egg whites
1 1/2tbsp cornstarch
1/4tsp salt
3/4 cup reduced fat sour cream
2tsp vanilla
1 1/4tsp instant espresso crystals
2 .55oz package sugar free Nestle Swiss Miss Instant Cocoa Mix

Preheat oven to 400F
Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature. Reset oven temp to 325F
Beat cream cheese and Splenda Granulated Sweetener together until well mixed and smooth. Add eggs, egg whites, cornstarch and salt. Mix until smooth. Add sour cream and vanilla. Mix until well blended.
Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add instant espresso crystals and cocoa mix. Stir until well combined.
Pour half of plain batter over crust. Top with half of the coffe batter by placing rounded spoonfuls over the cheesecake batter. Gently swirl the coffee batter into the plain batter with the tip of a knife or spatula. Repeat with remaining batters.
Bake 45 to 50 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20 to 25 minutes before covering and placing in the refrigerator. Refrigerator 4 to 6 hours or overnight serving.
 
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