Directions:
- Preheat oven to 300°F.
- Combine crust ingredients and press into the bottom of a greased 9 (22.5cm) springform pan.
- Melt chocolate in microwave on medium, then let cool.
- Using electric mixer to beat cream cheese and Splenda to blend.
- Beat eggs and extracts until smooth.
- Blend in chocolate and sour cream.
- Pour into prepared pan and bake in the middle of the oven for 35 minutes or until set.
- Turn off oven, leave door ajar, and let cool in oven for 1 hour.
- Refrigerate, in cake pan, at least 3 hours or overnight.
- When completely cooled, remove pan sides.
- Top with whipped cream sweetened with Splenda, and sprinkle with coarsely chopped almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 211.02 Kcal (883 kJ) | ||
| Calories from fat | 177.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.73g | 30% | |
|---|---|---|---|
| Cholesterol | 83.47mg | 28% | |
| Sodium | 123.54mg | 5% | |
| Potassium | 183.51mg | 4% | |
| Total Carbs | 6.16g | 2% | |
| Sugars | 1.04g | 4% | |
| Dietary Fiber | 1.72g | 7% | |
| Protein | 5.6g | 11% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.7mg | 4% | |
| Calcium | 77.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 247.94 Kcal (1038 kJ) | ||
| Calories from fat | 208.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.18g | 30% | |
|---|---|---|---|
| Cholesterol | 98.08mg | 28% | |
| Sodium | 145.16mg | 5% | |
| Potassium | 215.62mg | 4% | |
| Total Carbs | 7.24g | 2% | |
| Sugars | 1.22g | 4% | |
| Dietary Fiber | 2.02g | 7% | |
| Protein | 6.58g | 11% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.8mg | 4% | |
| Calcium | 90.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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