46% calorie reduction from traditional recipe

1 1/4 cups vanilla wafer crumbs
4 tablespoons stick butter or margarine, melted
2 tablespoons Equal Spoonful*
3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal Spoonful**
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 ounce unsweetened chocolate, melted, slightly cooled
1 tablespoon fat-free milk Chocolate curls, if desired

*May substitute 3 packets Equal sweetener

**May substitute 18 packets Equal sweetener

Mix vanilla wafer crumbs, butter and 2 tablespoons Equal Spoonful in bottom of 9-inch springform pan. Pat mixture evenly on bottom and 1/2 inch up side of pan. Bake in preheated 325 degree F oven 10 minutes. Cool on wire rack while preparing filling.

Beat cream cheese and 3/4 cup Equal Spoonful in large bowl until fluffy; beat in eggs and egg whites and cornstarch. Stir in sour cream and vanilla until well blended. Remove 1/2 cup cheesecake batter. Pour remaining batter into crust in pan.

Add melted chocolate and milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.

Bake cheesecake 45 to 50 minutes or until center is almost set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving.

To serve, remove sides of springform pan. Garnish top of cheesecake with chocolate curls, if desired.

Makes 16 servings

Nutrition information per serving: 164 cal., 7 g pro., 8 g carb., 11 g fat, 57 mg chol., 235 mg sodium

Food exchanges: 1 milk, 2 fat