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Marbled Cheesecake -ww

Source of Recipe

Taste of Home 2000 � P. Carr; Luttrell, TN
Marbled Cheesecake
Plan ahead...needs to chill for at least 5 hours or overnight.
WW Points
Diabetic Exchanges
Serves: 12

1 c. reduced-fat chocolate wafer crumbs (about 35 wafers)
2 T. melted margarine
3 8-oz. pkgs. light cream cheese, softened
1-1/4 c. sugar
1 T. flour
Egg substitute equivalent to 2 eggs
1 c. 8-oz. light sour cream
2 tsp. vanilla
2 sq. (1 oz., each) semisweet chocolate, melted and cooled
Optional: Fresh raspberries & chocolate curls

Combine wafer crumbs and margarine. Press onto the bottom of a greased 9-in. springform pan; set aside

In a mixing bowl, beat cream cheese and sugar until smooth. Add flour beat well. Beat in egg substitute, sour cream and vanilla just until blended.

Remove 1-1/2 cups batter to a small bowl; stir in chocolate until well blended. Pour half of remaining batter over crust. Top with half of chocolate batter; repeat layers. Cut through batter with a knife to swirl the chocolate.

Bake at 325� for 55-60 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours or overnight. (Top of cheesecake will crack.) Remove sides of pan. Garnish with raspberries and chocolate curls if desired.

One serving (w/o optional items) equals: 321 calories�404 mg sodium�28 mg cholesterol�42 gm carbohydrate�10 gm protein�12 gm fat�1 gm fiber ++++ Exchanges: 3 starch�2 fat ++++ WWP: 7