Crust:
1 1/4 cups vanilla wafer crumbs
1/4 cup butter, melted
2 tablespoons Equal Spoonful
Filling:
3 packages (250 g each) light cream cheese, at room temperature
3/4 cup Equal Spoonful
2 eggs
2 egg whites
2 tablespoons cornstarch
1 teaspoon vanilla
1 cup light sour cream
1/2 cup semi sweet chocolate chips, melted

Preparation Instructions:

Crust: combine all crust ingredients. Press into bottom and 1/2 inch up sides of 9 inch springform pan. Bake at 325 degrees minutes. Cool.

Filling: beat cream cheese and 3/4 cup Equal until fluffy. Beat in eggs, egg whites and cornstarch until well blended. Stir in sour cream and vanilla. Remove 1/2 cup cheesecake mixture. Pour remaining mixture into crust in pan.

Add melted chocolate to reserved cheesecake mixture; mix well. Spoon dollups of chocolate mixture on top of cheesecake. Using spatula or knife, gently swirl chocolate mixture into cheesecake.

Bake for 40 to 45 minutes until almost set in center. Run knife around edge of cheesecake to release from sides of pan. Turn oven off and let cheesecake cool in oven with door ajar. Refrigerate 4 hours or overnight. Serves 16.

Per serving: 236 calories, 17.4 g fat, 5.6 g protein, 15.1 g carbohydrate, 0.4 g dietary fiber.