Triple-Chocolate Cheesecake

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 1⁄4 cup sugar
• 1  tablespoon margarine
• 1  tablespoon  egg white
• 1 1⁄3 cups chocolate graham cracker crumbs
• 3  tablespoons dark rum
• 3 (1 ounce)  semi-sweet chocolate baking squares
• 1⁄4 cup  chocolate syrup
• 1 (8 ounce) package fat free cream cheese, softened
• 1 (8 ounce) package  neufchatel cheese, softened
• 1  cup sugar
• 2  tablespoons  unsweetened cocoa
• 1  teaspoon vanilla extract
• 1⁄4 teaspoon salt
• 2  eggs
• 1⁄2 cup low-fat sour cream
• 1  tablespoon sugar
• 2  teaspoons  unsweetened cocoa
•  chocolate curls

Directions

1. Preheat oven to 350°.
2. Place first 3 ingredients in a bowl; beat at medium speed of a mixer until blended.
3. Add crumbs; stir well.
4. Firmly press mixture into bottom and 1 inch up sides of an 8-inch springform pan coated with cooking spray.
5. Bake for 10 minutes and let stand to cool.
6. Combine rum and chocolate squares in top of a double boiler.
7. Cook over simmering water for 2 minutes or until chocolate melts, stirring frequently.
8. Remove from heat; add chocolate syrup, stirring until smooth.
9. Preheat oven to 300°.
10. Place cheeses in a large bowl; beat at medium speed of a mixer until smooth.
11. Add 1 cup sugar, 2 tablespoons cocoa, vanilla and salt; beat until smooth.
12. Add rum mixture; beat at low speed until well blended.
13. Add eggs, 1 at a time, beating well after each addition.
14. Pour cheese mixture into prepared pan and bake at 300° for 40 minutes or until almost set.
15. Combine sour cream, 1 tablespoon sugar and 2 teaspoons cocoa; stir well.
16. Turn oven off and spread sour cream mixture over cheesecake.
17. Let cheesecake stand for 45 minutes in an oven with door closed.
18. Remove cheesecake from oven and let cool at room temperature.
19. Cover and chill at least 8 hours.
20. Garnish with chocolate curls.