1/2 cup crushed lowfat graham crackers
2 tablespoons butter, melted
1 envelope unflavored gelatin
3/4 cup fat free milk
Three 8 oz pkgs reduced fat cream cheese
8 oz carton fat free sour cream
1/3 cup sugar or sugar substitute
2 teaspoons vanilla
4 oz semisweet chocolate, melted, cooled
For crust—In a bowl, combine cracker crumbs and butter. Press onto bottom of an 8″ springform pan, chill.
For filling—In a pan, sprinkle gelatin into milk, let stand 5 minutes. Stir over heat until gelatin is dissolved. Remove from heat, cool 15 minutes. In a bowl, beat cream cheese until smooth. Beat in sour cream, sugar and vanilla, beat in gelatin mixture. Divide in half. Stir chocolate into one portion.
Spoon half of chocolate filling onto crust, spoon half of the white filling onto chocolate. Swirl chocolate and white fillings. Chill 6 hours.
To serve—Loosen cheesecake from pan, remove pan side, top with chocolate curls…
Makes 8 servings.
Norpro 8-Inch Nonstick Springform