Mix chocolate crumbs, pecans, butter and 3 tablespoons Equal Spoonful in bottom
of 9-inch springform pan. Pat mixture evenly onto bottom of pan; set aside while
Beat cream cheese and 3/4 cup Equal Spoonful in large bowl until fluffy; beat
in eggs, egg whites, cornstarch and salt. Beat in sour cream and vanilla until well
Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Equal Spoonful, instant
coffee crystals and cocoa until well combined. Pour half of plain batter into crust
in pan. Top with 5 spoonsful of coffee batter. Using tip of knife or spatula, gently
swirl coffee batter into cheesecake. Repeat with remaining batters.
Bake in preheated 325 degree F oven 45-50 minutes or until center is almost set.
Remove cheesecake to wire rack.
Gently run metal spatula around rim of pan to loosen
cake. Let cheesecake cool completely; cover and refrigerate several hours or overnight
To serve, remove sides of springform pan.
Makes 16 servings.
Nutrition information per serving: 171 cal., 7 g pro., 9 g carb., 12 g fat,
56 mg chol., 283 mg sodium