Carol's Rich Chocolate Cheesecake

By : Carol from Kamloops, B.C.

* Exported from MasterCook *

Carol's Rich Chocolate Cheesecake...4.5 Points

Recipe By : Carol Williams
Serving Size : 16 Preparation Time :3:50
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
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24 ounces light cream cheese -- softened
3/4 cup Splenda
2 egg whites
2 eggs
2 tablespoons cornstarch
1 cup sour cream
1/3 cup cocoa
1 teaspoon vanilla -- or Rum extract

-If using a crust, prepare it & press into a 9" springform pan.
-Beat the cream cheese & Splenda in a large bowl until fluffy.
-Beat in the eggs,egg whites & cornstarch.
-Mix in sour cream,cocoa & vanilla until well blended.
-Pour into prepared crust or plain greased pan.
-Place cheesecake pan in a larger pan & add 1" of hot water to the larger pan.
-Bake cheesecake in a 300 degree oven just until set in the center,45 to 50 minutes.
-Remove cheesecake from the larger pan;return cheesecake to the oven.
-Turn the oven OFF & let cheesecake cool 3 hours in the oven with the door ajar.
-Refrigerate 8 hours or overnight.
-Remove side of pan & place cheesecake on a serving plate.
-Garnish with 'Splenda' sweetened whipped cream
-16 servings @5.2 minus 0.6 gr. fiber= 4.6 carbs & 6.2 gr. protein, WW Points: 4.5
-***If using a crust adjust your carb count****

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NOTES : Best if made the day before needed as it needs to chill at least 8 hours.
Oven 300 degrees