No-Bake Chocolate Swirl Cheesecake

I received a flier in the mail for a new cookbook from Diabetic Living. This was one of the recipes that were included. The cook time listed is for the refrigeration time.

• Ready In: 6 hrs 10 mins
• Serves: 16
• Yields: 1 8 inch cheesecake

Ingredients

• For the Crust

• 1⁄2 cup graham cracker crumbs
• 2  tablespoons butter, melted

• For the Filling

• 1 (3 ounce) envelope unflavored gelatin
• 3⁄4 cup nonfat milk
• 2 (8 ounce) packages reduced-fat cream cheese, softened
• 1 (8 ounce) package fat free cream cheese, softened
• 1 (8 ounce) carton nonfat sour cream
• 1⁄3 cup Splenda granular
• 2  teaspoons vanilla
• 4  ounces  semisweet chocolate, melted, cooled
•  chocolate curls (optional)

Directions

1. To make the crust: In a bowl, combine graham cracker crumbs and butter until moistened. Press into bottom of an 8-inch springform pan. Cover, chill.
2. To make the filling: In a saucepan, sprinkle gelatin into milk; set stand for 5 minutes. Stir over low heat until gelatin is dissolved. Remove from heat; cool for 15 minutes.
3. In a bowl, beat cream cheeses until smooth. Beat in sour cream, Splenda and vanilla; slowly beat in gelatin mixture. Divide in half. Stir chocolate into one portion.
4. Spoon half of the chocolate filling into chilled crust; spread evenly. Carefully spoon half of the white filling into chocolate in small mounds. Using a narrow spatula or knife, swirl chocolate and while fillings, spreading each evenly. Swirl again. Cover and chill for 6 to 24 hours.
5. To serve, loosen cheesecake from pan; remove pan side. If desired, top with chocolate curls.