Creamy Chocolate Cheesecake

READY IN: 26hrs 35mins




  • Preheat oven to 350º F/180ºC.
  • Spray a 9-inch springform pan with nonstick cooking spray; Set aside.
  • If starting with whole graham crackers, place them in a blender or food processor and pulse graham crackers to make fine crumbs.
  • Melt the 2 tablespoons butter (or margarine, if using) in a small saucepan; set aside.
  • Place crumbs in a bowl and add the Splenda, the 2 teaspoons cocoa powder and the melted butter or margarine.
  • Stir to mix.
  • Spoon the crumb mixture into the bottom of the prepared springform pan.
  • With your fingers, the back of a spoon, or a sheet of plastic wrap, press down on the crumbs to cover the bottom of the pan.
  • Bake crust in preheated oven for 5 minutes.
  • Set aside and let cool.
  • Leave oven on at 350ºF/180º Celsius
  • Wrap the springform pan filled with baked crust tightly in heavy duty aluminum foil; set aside.
  • Place chocolate chips in a small saucepan and melt on low heat on stove stop; let cool.
  • Place cottage cheese into a blender or food processor.
  • Puree until completely smooth.
  • Spoon into large mixing bowl, and add fat-free and reduced fat cream cheeses.
  • Beat mixture on medium speed with an electric mixer until creamy.
  • Add the cooled melted chocolate, Splenda, brown sugar, cocoa powder, flour, cornstarch, and extracts.
  • Beat on low speed until smooth.
  • Add whole egg and then egg whites, beating briefly after each addition to incorporate.
  • Stir in the sour cream with a large spoon.
  • Pour mixture into prepared sprinform pan and smooth top of cheesecake.
  • Place the foil wrapped pan in a large deep baking pan and pour boiling water into the larger pan until it reaches halfway up the outside of the springform pan (this is called a "water bath" or "bain marie").
  • Bake cheesecake for 55-60 minutes or until sides of cheesecake appear firm and center jiggles slightly.
  • Turn off the oven, open the oven door, and let cheesecake cool in the oven for 30 minutes.
  • Remove cheesecake from "water bath" and finish cooling at room temperature.
  • Once cooled, refrigerate cheesecake for at least 6 hours to overnight before serving.
  • When ready to serve, remove sides of springform pan and decorate top of cheesecake with chocolate curls or semisweet or white chocolate chips (optional), and cut cheesecake into 12 slices.
  • You may serve cheesecake with fat-free whipped cream or fat-free or sugar free or lite non-dairy whipped topping, if desired.