RICH CHOCOLATE CHEESECAKE
1-1/4 cups graham cracker crumbs
4-5 tablespoons margarine, melted
3/4 C + 1 T sugar divided
2 packages (8 ounces each) cream cheese, softened
1 package (8 ounces) reduced-fat cream cheese, softened
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup sour cream
1/3 cup Dutch process cocoa
1 teaspoon vanilla
1 cup whipped topping
chocolate shavings, as garnish
- Mix graham cracker crumbs, margarine, and 1 T sugar in 9-inch spring-form pan;
- pat evenly on bottom and 1/2 inch up side of pan.
- in large bowl beat cream cheese and remaining 5-1/2 teaspoons sugar until fluffy;
- beat in eggs, egg whites, and cornstarch.
- Beat in sour cream, cocoa, and vanilla, blending well; pour into crust.
- Bake cheesecake at 300 degrees F. just until set in the center, 45 to 50 minutes.
- Turn oven 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.
- Spread whipped topping over top and garnish with chocolate shavings.