1/2 c finely crushed graham crackers
2 T butter, melted
In a medium bowl, stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mix evenly onto bottom of an 8″ springform pan (may not completely cover bottom). Cover and chill.
1 envelope unflavored gelatin
3/4 c fat-free milk
2 8 oz pkgs reduced-fat cream cheese (Neufchatel), softened
1 8 ooz pkg fat-free cream cheese, softened
1 8 oz carton fat-free dairy sour cream
1/3 c sugar (can sub sugar substitute)
2 t vanilla
4 oz semisweet chocolate, melted and cooled
chocolate curls (opt)
In a small saucepan, sprinkle gelatin over milk; let stand for 5 min. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 min. In a large bowl, beat cream cheese with an electric mixer until smooth. Beat in sour cream, sugar, and vanilla until well mixed; gradually beat in gelatin mix. Divide mix in half. Gradually stir melted chocolate into half of the mixture. Spoon half of the chocolate mix over chilled crust in pan; spread evenly. Carefully spoon half of the white mix over chocolate mix in small mounds. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mix. Top with remaining chocolate mix, spreading evenly; spoon remaining white mix over chocolate mixture in small mounds and swirl again. Cover and chill about 6 hours or until set. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut cheesecake into wedges. If desired, garnish with chocolate curls. Makes 16 slices.