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MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Rich Chocolate Cheesecake
 Categories: Cheesecake, Desserts
      Yield: 16 Servings

  1 1/4 c  Graham cracker crumbs
      4 tb Margarine, melted
      1 ts Equal® for Recipes
           Or 3pk Equal® sweetener
           Or 2 TB Equal® SpoonfulT
      2 pk (8 ounces each) reduced-fat
           Cream cheese, softened
      1 pk (8 ounces) fat-free cream
           Cheese, softened
  5 1/2 ts Equal® for Recipes
           Or 18 pk Equal® sweetener
           Or 3/4 c  Equal® SpoonfulT
      2    Eggs
      2    Egg whites
      2 tb Cornstarch
      1 c  Reduced-fat sour cream
    1/3 c  Dutch or European processed
           Cocoa
      1 ts Vanilla
           Mint sprigs

  Mix graham cracker crumbs, margarine, and 1 teaspoon Equal® for
  Recipes or 3 packets Equal® or 2 tablespoons Equal® SpoonfulT in
  bottom of 9-inch springform pan. Pat mixture evenly on bottom and
  1/2-inch up side of pan.

  Beat cream cheese and 5-1/2 teaspoons Equal® for Recipes or 18 packets
  Equal® or 3/4 cup Equal® SpoonfulT until fluffy in large bowl; beat in
  eggs, egg whites, and cornstarch. Mix in sour cream, cocoa, and
  vanilla until well blended. Pour mixture into crust in pan.

  Place cheesecake in roasting pan on oven rack; add 1-inch hot water.
  Bake cheesecake in preheated 300oF oven just until set in the center,
  45 to 50 minutes. Remove cheesecake from roasting pan; return
  cheesecake to oven. Turn oven to off and let cheesecake cool in oven
  with door ajar for 3 hours. Refrigerate 8 hours or overnight.

  Remove side of pan; place cheesecake on serving plate.

  Garnish with mint sprigs.

  Makes 16 servings.

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