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Add a photoServings: 10
Ingredients
- 22 x Chocolate wafers
- 1/4 c. Butter or possibly margarine, cool, cut into 1/2-inch slices
- 1/8 tsp Grnd cinnamon
- 12 ounce Cream cheese, softened
- 1 c. Sugar
- 2 x Large eggs
- 5 Tbsp. Cocoa
- 3/4 tsp Vanilla extract
- 1 Tbsp. Powdered instant coffee
- 1 tsp Boiling water
- 1 c. Dairy lowfat sour cream
Directions
- Judy Garnett - pjxg05a Prepare Chocolate Cookie Crust: Crush wafers in food processor or possibly blender to create fine crumbs. In med. bowl, mix crumbs, butter and cinnamon till proportionately blended. Press mix proportionately on bottom of a 9-inch springform pan. Set aside. Heat oven to 325 deg. In large mixer bowl, beat cream cheese and butter till smooth and fluffy. Gradually beat in sugar. Add in Large eggs, one at a time, beating well after each addition. Beat in cocoa and vanilla. Dissolve instant coffee in water; stir into cheese mix. Add in lowfat sour cream; blend well. Pour cheese mix into pan. Bake 30 min. TUrn off oven; leave cheesecake in oven 15 min without opening door. REmove from oven. Cold in pan on wire rack. Cover; chill. Garnish as desired.
- Makes 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 10 servings | |
| Calories 361 | |
| Calories from Fat 210 | 58% |
| Total Fat 23.89g | 30% |
| Saturated Fat 12.99g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 251mg | 10% |
| Potassium 123mg | 4% |
| Total Carbs 33.25g | 9% |
| Dietary Fiber 1.0g | 3% |
| Sugars 25.91g | 17% |
| Protein 5.16g | 8% |
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