A little rum added to the melted chocolate puts this creamy, chocolaty cheesecake over the edge.
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1/4 cup
sugar
$
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1 tablespoon
stick margarine
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1 tablespoon
egg white
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1 1/3 cups
chocolate graham cracker crumbs (about 16 crackers)
-
Vegetable cooking spray
-
3 tablespoons
dark rum
$
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3
(1-ounce) squares semisweet chocolate
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1/4 cup
chocolate syrup
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1
(8-ounce) block nonfat cream cheese, softened
$
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1
(8-ounce) block Neufchâtel cheese, softened
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1 cup
sugar
$
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2 tablespoons
unsweetened cocoa
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1 teaspoon
vanilla extract
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1/4 teaspoon
salt
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2
eggs
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1/2 cup
low-fat sour cream
$
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1 tablespoon
sugar
$
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2 teaspoons
unsweetened cocoa
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Chocolate curls (optional)
Preparation
- Preheat oven to 350°.
- Place first 3 ingredients in a bowl; beat at medium speed of a mixer
until blended. Add crumbs; stir well. Firmly press mixture into bottom
and 1 inch up sides of an 8-inch springform pan coated with cooking
spray. Bake at 350° for 10 minutes; let cool on a wire rack.
- Combine rum and chocolate squares in the top of a double boiler.
Cook over simmering water 2 minutes or until chocolate melts, stirring
frequently. Remove from heat; add chocolate syrup, stirring until
smooth.
- Preheat oven to 300°. Place cheeses in a large bowl; beat at medium
speed of a mixer until smooth. Add 1 cup sugar, 2 tablespoons cocoa,
vanilla, and salt; beat until smooth. Add rum mixture; beat at low speed
until well-blended. Add eggs, 1 at a time, beating well after each
addition.
- Pour cheese mixture into prepared pan; bake at 300° for 40 minutes
or until almost set. Combine sour cream, 1 tablespoon sugar, and 2
teaspoons cocoa; stir well. Turn oven off, and spread sour cream mixture
over cheesecake. Let cheesecake stand for 45 minutes in oven with door
closed. Remove cheesecake from oven, and let cool to room temperature.
Cover and chill at least 8 hours. Garnish with chocolate curls, if
desired.
