Friday, April 17, 2009

Chocolate Cheesecake

1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
3 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup plus
2 tablespoons sugar, divided
4 eggs
2 teaspoons vanilla extract, divided
1/4 cup unsweetened cocoa
1 container (16 ounces) reduced-fat sour cream

Preheat the oven to 350 degrees F. In a medium bowl, combine the graham crackercrumbsand butter; mix well. Press into a 10-inch springform pan, covering the bottom and sides.Chillwhile preparing the filling. In a large bowl, blend the cream cheese and 1 cup sugar with an electric beater. Add theeggsone at a time, beating well after each addition. Add 1 teaspoon vanilla and the cocoa; mixwell,then pour into the chilled crust. Bake for 50 to 55 minutes, or until firm. Remove from theovenand let cool for 5 minutes. (Leave the oven on.) In a medium bowl, with a spoon, mix the sour cream and the remaining 2 tablespoonssugarand 1 teaspoon vanilla until well combined. Spread over the top of the cheesecake andbake for5 minutes. Let cool, then refrigerate overnight before serving.

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