Ingredients
- 1 cup finely crushed chocolate wafer cookies
- 2 tablespoon plus 2∕3 cup sugar
- 2 tablespoon unsalted butter, melted
- 12 ounce bittersweet chocolate chips
- 2 ounce packages (8 ounces each) fat-free cream cheese (or use low-fat; optional), softened
- 1 ounce package (8 ounces) low-fat cream cheese (neufchatel), softened
- 1/4 teaspoon salt
- 3 teaspoon large eggs
- 1 cup fat-free greek yogurt (or use low-fat; optional)
- 2 teaspoon pure vanilla extract
Preparation
Baking Directions:
1.Preheat the oven to 350 degrees.
Spray a 9-inch springform pan lightly with cooking spray.
2.In a small bowl, combine the cookies, 2 tablespoons of the sugar and the butter.
Press the mixture into the bottom of the prepared pan.
3.In a small microwave-safe bowl, heat the chocolate in the microwave on medium heat for 10-second intervals, stirring between each round, until the chocolate is melted and smooth.
4.In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat together the cream cheeses, the remaining 2/3 cup sugar, melted chocolate and salt.
Beat in the eggs, one at a time, until combined, then beat in the yogurt and vanilla.
5.Pour the batter into the prepared crust.
Bake for about 1 hour, or until the filling is almost set.
Cool completely on a wire rack at room temperature, then place in the refrigerator to chill for 1 hour.
Gently remove from the springform pan and serve, with whipped topping dolloped on top.
Serving Directions:
Before/after: Fat 38g / 12g Calories 562 / 248
Tips:
Here’s a trick for cutting a clean slice of cheesecake.
Use a hot, dry knife that has been heated up under running water, then wiped dry with a kitchen towel.
Repeat heating and drying knife between every two slices and your wedges will come out nice and clean without sticking to the knife.
