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

      Title: Mocha Swirl Cheesecake
 Categories: Desserts, Cheesecake
      Yield: 16 Servings

      1 c  Chocolate wafer crumbs
    1/2 c  Chopped pecans or almonds
      3 tb Stick butter or margarine
  1 1/2 ts Equal for Recipes OR
  4 1/2    Packets Equal sweetener OR
      3 tb Equal for Recipes
      3 pk (8 ounces each) reduced-fat
           Cream cheese, softened
  5 1/2 ts Equal for Recipes OR
     18    Packets Equal sweetener OR
    3/4 c  Equal Spoonful
      2    Eggs
      2    Egg whites
  1 1/2 tb Cornstarch
    1/4 ts Salt
      1 c  Reduced fat sour cream
      2 ts Vanilla
  1 1/2 ts Equal for Recipes OR
  4 1/2    Packets Equal sweetener OR
      3 tb Equal Spoonful
  1 1/4 ts Instant coffee crystals
      1 ts Unsweetened cocoa powder

  Mix chocolate crumbs, pecans, butter, and 1-1/2 teaspoons Equal for
  Recipes in bottom of 9-inch springform pan. Pat mixture evenly onto
  bottom of pan; set aside while preparing filling.

  Beat cream cheese and 5-1/2 teaspoons Equal for Recipes in large bowl
  until fluffy; beat in eggs, egg whites, cornstarch and salt. Beat in
  sour cream and vanilla until well blended.

  Remove 1/2 cup cheesecake batter. Stir in 1-1/2 teaspoons Equal for
  Recipes, instant coffee crystals and cocoa until very well combined.
  Pour half of plain batter into crust in pan. Top with 5 spoonfuls of
  coffee batter. Using tip of knife or spatula, gently swirl chocolate
  batter into cheesecake. Repeat with remaining batters.

  Bake in preheated 325 F oven 45 to 50 minutes or until center is
  almost set. Remove cheesecake to wire rack. Gently run 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.

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