cup unsweetened chocolate chips, such as HERSHEY'S Sugar Free Chocolate Chips
Serving Size: 1 (99) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 281 g85 %
Total Fat 31.3 g48 %
Saturated Fat 19.3 g96 %
Cholesterol 151.1 mg
Sodium 240.1 mg
Dietary Fiber 0.1 g0 %
Sugars 2.9 g11 %
Protein 8.2 g
TO MAKE THE SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven to 350°F
Stir together 3/4 cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10 cookies), 1-1/2 tablespoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa and 2 tablespoons Splenda. Blend in 3 tablespoons melted butter or margarine, mixing well. Press crumb mixture evenly on bottom of 9-inch springform pan. Bake 8 minutes; cool.
TO MAKE THE CHEESECAKE: Heat oven to 350°F
Beat cream cheese, Splenda and milk powder until smooth. Add eggs, one at a time, beating well after each addition. Set aside 2 tablespoons whipping cream; blend remaining whipping cream and vanilla into cream cheese mixture. Set aside 3/4 cup batter; pour remaining batter into prepared crust.
Place chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Gradually blend in reserved cheesecake batter. Blend in remaining 2 tablespoons whipping cream. Drop chocolate batter by tablespoons over vanilla batter. Swirl with knife for marbled effect.
Bake 35 to 40 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
Cover; refrigerate several hours or until chilled. Garnish as desired. Cover; refrigerate leftover cheesecake. 12 servings.