Chocolate Swirl Cheesecake

Serving Size : 12
Ingredients

for prepare Chocolate Swirl Cheesecake

:

Amount	Measure	Ingredient - Preparation Method
4		chocolate wafers - crushed
1/4 cup chocolate swirl cheesecake
2	cups	Thick Yogurt
1	package	Neufchatel - (8 ounces)
cheese softened chocolate swirl cheesecake
2/3	cup	skim milk
2	tablespoons	all-purpose flour
2	teaspoons	vanilla
3		egg whites or
1/2	cup	cholesterol-free egg product
1	tablespoon	cocoa
1	teaspoon	chocolate extract
Raspberry Topping RASPBERRY TOPPING chocolate swirl cheesecake
1	package	frozen - (10 ounces)
raspberries thawed, drained and juice reserved chocolate swirl cheesecake
1/4	cup	sugar
2	tablespoons	cornstarch

Heat oven to 300 degrees. Spray springform pan, 9 X 3 inches, with nonstick cooking spray. Sprinkle chocolate wafer crumbs on bottom of pan. Beat Thick Yogurt and cheese in medium bowl on medium speed until smooth. Add sugar, milk, flour, vanilla and egg whites. Beat on medium speed about 2 minutes or until smooth. Place 1 cup batter in small bowl. Beat in cocoa and chocolate extract until blended. Carefully spread vanilla batter over crumbs in pan. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batter with metal spatula for marbled effect, being careful not to touch bottom. Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Remove from oven; cool 15 minutes. Prepare Raspberry Topping; spread over cheesecake. Cover and refrigerate at least 3 hours. Or, spoon Raspberry Topping over individual servings of chilled cheesecake. 12 SERVINGS (WITH ABOUT 2 TABLESPOONS TOPPING EACH). RASPBERRY TOPPING Add enough water to reserved juice to measure 1-1/4 cups. Mix sugar and cornstarch in 1-1/2-quart saucepan. Stir in juice mixture and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; cool.

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