38% calorie reduction from traditional recipe

1 cup chocolate wafer crumbs
3 tablespoons Equal Spoonful*
3 tablespoons stick butter or margarine, melted
3 packages (8 ounces each) reduced-fat cream cheese, softened
1 1/4 cups Equal Spoonful**
2 eggs
2 egg whites
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup reduced-fat sour cream
2 teaspoons vanilla
4 ounces (4 squares) semi-sweet chocolate, melted and slightly cooled

*May substitute 4 packets Equal sweetener

**May substitute 30 packets Equal sweetener

Mix chocolate crumbs, 3 tablespoons Equal and melted butter in bottom of 9-inch springform pan. Pat mixture evenly onto bottom of pan. Bake in preheated 325 degree F oven 8 minutes. Cool on wire rack.

Beat cream cheese and 1 1/4 cups Equal in large bowl until fluffy; beat in eggs, egg whites, cornstarch and salt. Beat in sour cream and vanilla until well blended. Gently fold in melted chocolate. Pour batter over crust. Bake in preheated 325 degree F oven 40-45 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: 217 cal., 7 g pro., 13 g carb., 16 g fat, 62 mg chol., 246 mg sodium

Food exchanges: 1 milk, 3 fat