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Cappuccino Chocolate Cheesecake

Courses: Dessert
Serves: 12 people

Recipe Ingredients

1 1/4 cups 182g / 6.4ozChocolate wafers - (abt 20 waffers) - crushed
1/8 teaspoon 0.6mlGround cinnamon
8 oz 227gLight cream cheese - (1 pkg)
1 cup 198g / 7ozSugar
1 cup 110g / 3.9ozUnsweetened cocoa powder - + more for garnish
1/2 cup 99g / 3.5ozThawed frozen nonfat egg substitute
  (equivalent to 2 eggs)
2 1/2 cups 592mlNonfat sour cream substitute
2 tablespoons 30mlCoffee liqueur
1 teaspoon 5mlVanilla

Recipe Instructions

Preheat oven to 325 degrees.

Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch springform pan. Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in egg substitute. Stir in 2 cups sour cream substitute, coffee liqueur and vanilla. Turn into prepared pan. Bake for about 30 minutes, or until set.

Spread remaining 1/2 cup sour cream substitute evenly over top. Return to oven 1 minute to glaze top. Cool to room temperature, then chill thoroughly, covered. Remove from springform pan. Just before serving, dust top with cocoa powder in decorative pattern, if desired.

This recipe yields 12 to 16 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9711 broadcast 09-30-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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