Chocolate Swirl Cheesecake
1 Prepared or infused c rust in 9 inch spring form pan
1 Envelope unflavored gelatin
3/4 c. medicated milk (Bahng)
16 oz. Reduced-fat cream cheese , (softened)
8 oz. package fat-free cream cheese,(softened)
8 oz. fat-free sour cream
1/3 c. sugar or sugar substitute (equivalent to 1/3 cup sugar)
2 teaspoons vanilla extract
4 oz. semi-sweet chocolate,(melted)**
**You can add 2 teaspoons of oil tincture to the melted chocolate-make it super stony
Chocolate curls (optional)
Prepare crust in a 9 inch spring form pan and chill until ready to use
In a small saucepan, sprinkle gelatin over medicated milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.
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 mixture.
Divide mixture in half. Gradually stir melted chocolate into half of the mixture.
Spoon half of the chocolate mixture over chilled crust in pan; spread evenly.
Carefully spoon half of the white mixture over chocolate mixture in small mounds. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures.
Top with remaining chocolate mixture, spreading evenly.
spoon remaining white mixture 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.
Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.