1−1/2 cups graham cracker crumbs
1/3 cup butter, melted
3 packages (8 ounces each) reduced−fat cream cheese, softened
1 cup plus 2 tablespoons sugar, divided
4 eggs
2 teaspoons vanilla extract, divided
1/4 cup unsweetened cocoa
1 container (16 ounces) reduced−fat sour cream
Preheat the oven to 350 degrees F. In a medium bowl, combine the graham cracker crumbs
and butter; mix well. Press into a 10−inch springform pan, covering the bottom and sides. Chill
while preparing the filling.
In a large bowl, blend the cream cheese and 1 cup sugar with an electric beater. Add the eggs
one at a time, beating well after each addition. Add 1 teaspoon vanilla and the cocoa; mix well,
then pour into the chilled crust. Bake for 50 to 55 minutes, or until firm. Remove from the oven
and let cool for 5 minutes. (Leave the oven on.)
In a medium bowl, with a spoon, mix the sour cream and the remaining 2 tablespoons sugar
and 1 teaspoon vanilla until well combined. Spread over the top of the cheesecake and bake for
5 minutes. Let cool, then refrigerate overnight before serving.
Serving Size: 1 slice
Yield: 16 slices
Nutrition: 279 calories (156 from fat), 24g Carb, 1g Fiber, 9g Protein, 17g Fat (11g Saturated)
Exchanges: 1−1/2 Carbohydrate, 1 Medium−Fat Mat, 2−1/2 Fat