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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1 cup packaged chocolate cookie crumbs (such as oreo) |
2 tablespoons sugar |
1 tablespoon butter or stick margarine, melted |
cooking spray |
1/2 cup dutch process cocoa |
1/4 cup 1% low-fat milk |
3 ounces semisweet chocolate, melted |
4 (8-ounce) blocks fat-free cream cheese, softened |
1 (8-ounce) block 1/3-less-fat cream cheese, softened |
1 1/2 cups sugar |
3 tablespoons all-purpose flour |
2 teaspoons vanilla extract |
4 large eggs |
2 tablespoons sliced almonds, toasted |
Directions:
1. Preheat oven to 325°.
2. To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.
3. To prepare the filling, combine cocoa, milk, and chocolate, and stir well with a whisk. Beat cheeses at high speed of a mixer until smooth. Add 1 1/2 cups sugar, flour, and vanilla; beat well. Add chocolate mixture; beat well. Add eggs, 1 at a time, beating well after each addition.
4. Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when the center barely moves when the pan is touched. Remove cheesecake from oven, and run a knife around outside edge. Cool to room temperature. Cover and chill for at least 8 hours. Sprinkle with almonds.
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