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Chocolate Swirl Cheesecake

chocolate, cheesecakes

4 chocolate wafers; crushed
-- (1/4 cup)
2 cups Thick Yogurt
1 package Neufchatel; (8 ounces)
cheese; softened
2/3 cup skim milk
2 tablespoons all-purpose flour
2 teaspoons vanilla
3 egg whites or
1/2 cup cholesterol-free egg product
1 tablespoon cocoa
1 teaspoon chocolate extract
Raspberry Topping
1 package frozen; (10 ounces)
raspberries; thawed, drained and
juice reserved
1/4 cup sugar
2 tablespoons cornstarch

Heat oven to 300 degrees. Spray springform pan, 9 X 3 inches, with nonstick cooking spray. Sprinkle chocolate wafer crumbs on bottom of pan. Beat Thick Yogurt and cheese in medium bowl on medium speed until smooth. Add sugar, milk, flour, vanilla and egg whites. Beat on medium speed about 2 minutes or until smooth. Place 1 cup batter in small bowl. Beat in cocoa and chocolate extract until blended. Carefully spread vanilla batter over crumbs in pan. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batter with metal spatula for marbled effect, being careful not to touch bottom. Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Remove from oven; cool 15 minutes. Prepare Raspberry Topping; spread over cheesecake. Cover and refrigerate at least 3 hours. Or, spoon Raspberry Topping over individual servings of chilled cheesecake. 12 SERVINGS (WITH ABOUT 2 TABLESPOONS TOPPING EACH). RASPBERRY TOPPING Add enough water to reserved juice to measure 1-1/4 cups. Mix sugar and cornstarch in 1-1/2-quart saucepan. Stir in juice mixture and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; cool.

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Contributor: Betty Crocker's Low-Fat

Yield: 12 servings

Preparation Time: 0:00

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