Brownie Cheesecake Torte

From the Zaar Adopt-a-Recipe Program, have not tried it yet, but it sounds very good!

• Ready In: 1 hr 30 mins
• Serves: 12
• Yields: 12

Ingredients

• 15 1⁄4 ounces  low-fat fudge brownie mix (1 package)
• 2  teaspoons instant coffee granules
• 1⁄2 teaspoon cinnamon, ground
• 4  ounces  carrot baby food (1 jar)
•  cooking spray
• 1⁄2 cup sugar
• 2  tablespoons sugar
• 4  teaspoons all-purpose flour
• 1  teaspoon vanilla extract
• 8  ounces  neufchatel cheese, softened (block)
• 8  ounces fat free cream cheese, softened (block)
• 2  large  egg whites
• 3  tablespoons skim milk, divided
• 2  tablespoons  unsweetened cocoa
•  chocolate syrup (optional)
•  fresh raspberry (optional)

Directions

1. Preheat oven to 425 degrees F.
2. Combine first 4 ingredients in a bowl.
3. Firmly press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray.
4. Set aside. Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended.
5. Add egg whites and 2 tablespoons milk; beat well.
6. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well.
7. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife. Bake at 425 degrees for 10 minutes.
8. Reduce oven temperature to 250 degrees; bake 45 minutes or until almost set. Cool completely on a wire rack.
9. Garnish with chocolate syrup and fresh raspberries, if desired.