Cappuccino Chocolate Cheesecake

Recipe Ingredients

1 1/4 cups	182g / 6.4oz	Chocolate wafers - (abt 20 waffers) - crushed
1/8 teaspoon	0.6ml	Ground cinnamon
8 oz	227g	Light cream cheese - (1 pkg)
1 cup	198g / 7oz	Sugar
1 cup	110g / 3.9oz	Unsweetened cocoa powder - + more for garnish
1/2 cup	99g / 3.5oz	Thawed frozen nonfat egg substitute
		(equivalent to 2 eggs)
2 1/2 cups	592ml	Nonfat sour cream substitute
2 tablespoons	30ml	Coffee liqueur
1 teaspoon	5ml	Vanilla

Recipe Instructions

Preheat oven to 325 degrees.

Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch springform pan. Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in egg substitute. Stir in 2 cups sour cream substitute, coffee liqueur and vanilla. Turn into prepared pan. Bake for about 30 minutes, or until set.

Spread remaining 1/2 cup sour cream substitute evenly over top. Return to oven 1 minute to glaze top. Cool to room temperature, then chill thoroughly, covered. Remove from springform pan. Just before serving, dust top with cocoa powder in decorative pattern, if desired.

This recipe yields 12 to 16 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9711 broadcast 09-30-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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