4 ounces (4 squares) semi-sweet chocolate, melted and slightly cooled
* May substitute 4 packets Equal sweetener
** May substitute 30 packets Equal sweetener
Mix chocolate crumbs, 3 tablespoons Equal and melted butter in bottom
of 9-inch springform pan. Pat mixture evenly onto bottom of pan.
Bake in preheated 325 degree F oven 8 minutes.
Cool on wire rack.
Beat cream cheese and 1 1/4 cups Equal in large bowl until fluffy;
beat in eggs, egg whites, cornstarch and salt. Beat in sour cream
and vanilla extract until well blended. Gently fold in melted chocolate.
Pour batter over crust.
Bake in preheated 325 degree F oven 40-45
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 before serving.
To serve, remove sides of springform pan.
Makes 16 servings.
Nutrition information per serving: 217 cal., 7 g pro., 13 g carb., 16 g fat, 62 mg chol., 246 mg sodium