Mocha-Chocolate Cheesecake |
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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 |
1/3 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) |
Directions:
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.
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