Chocolate Swirl Cheesecake

Makes 16 Servings

Ingredients

Crust

1-1/4 cups vanilla wafer crumbs
3 tablespoons butter, melted
2 tablespoons Equal Spoonful

Cheesecake

3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal Spoonful
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced fat sour cream
1 teaspoon vanilla extract
1 ounce unsweetened chocolate, melted, slightly cooled
Chocolate curls, optional

Directions

Preheat oven to 325°F.

For Crust, combine all ingredients. Pat mixture evenly onto bottom and 1/2-inch up side of a 9-inch springform pan. Bake 10 minutes. Cool on wire rack while preparing cheesecake.For Cheesecake, beat cream cheese and Equal in a large mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust.

For Cheesecake, beat cream cheese and Equal in a large mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust. Add melted chocolate to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.

Bake 45 to 50 minutes or until center of cake is almost set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving.

To serve, remove side of pan. Garnish each serving with chocolate curls, if desired.