48% calorie reduction from traditional recipe

1 cup chocolate wafer crumbs
1/2 cup chopped pecans or almonds
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful*
3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal Spoonful**
2 eggs
2 egg whites
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 cup reduced fat sour cream
2 teaspoons vanilla
3 tablespoons Equal Spoonful
1 1/4 teaspoons instant coffee crystals
1 teaspoon unsweetened cocoa powder

*May substitute 4 1/2 packets Equal sweetener

**May substitute 18 packets Equal sweetener

***May substitute 4 1/2 packets Equal sweetener

Mix chocolate crumbs, pecans, butter and 3 tablespoons Equal Spoonful in bottom of 9-inch springform pan. Pat mixture evenly onto bottom of pan; set aside while preparing filling.

Beat cream cheese and 3/4 cup Equal Spoonful in large bowl until fluffy; beat in eggs, egg whites, cornstarch and salt. Beat in sour cream and vanilla until well blended.

Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Equal Spoonful, instant coffee crystals and cocoa until well combined. Pour half of plain batter into crust in pan. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters.

Bake in preheated 325 degree F oven 45-50 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.

Makes 16 servings.

Nutrition information per serving: 171 cal., 7 g pro., 9 g carb., 12 g fat, 56 mg chol., 283 mg sodium

Food exchanges: 1 milk, 2 fat