Description
A recipe for Chocolate Marbled Cheesecake

Ingredients

• SHORTBREAD CRUMB CRUST (recipe follows)
  
• 3 packages (8 ounces each) Neufchâtel light cream cheese, softened
  
• 3/4 cup plus 2 tablespoons sucralose, granular form*
  
• 2 teaspoons vanilla extract
  
• 3 eggs
  
• 12 (3.3-ounce bag) Hershey's Sugar Free Chocolate Candies,unwrapped
  
• 1 tablespoon milk

Preparation
1. Heat oven to 350°F. Wrap bottom of 9-inch springform pan in aluminum foil, extending foil at least 2 inches up side of pan. Prepare SHORTBREAD CRUMB CRUST.

2. Beat cream cheese, sucralose and vanilla in large bowl until well blended. Add eggs one at a time, beating well after each addition. Set aside 1/2 cup batter; spread remaining batter on prepared crust.

3. Break chocolates in pieces; place with milk in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred. Stir reserved batter into chocolate mixture, blending well. Drop chocolate mixture by teaspoonfuls on surface of vanilla batter; gently swirl with knife or metal spatula for marbled effect.

4. Place cheesecake pan in shallow baking pan with 1- to 1- 1/2-inch sides; place in oven. Add water to baking pan to depth of 1/2 to 3/4 inch. Bake 40 to 45 minutes or until center is set. Remove from oven to cooling rack. Immediately loosen cake from sides of pan. Cool to room temperature. Cover; refrigerate several hours or until completely chilled.

*Sold as Splenda

SHORTBREAD CRUMB CRUST: Heat oven to 350°F. Combine 1-1/4 cups cookie crumbs (made from sugar-free shortbread cookies), 1/4 cup (1/2 stick) melted butter and 1 tablespoon granular form sucralose* in medium bowl. Press on bottom and 1/2-inch up side of 9-inch springform pan. Bake 8 to 10 minutes.

Nutrition
no information available

Serves
12 servings.

Variations
no information available