(pl) Zebra-Stripe Cheesecake

# Snack Peti-Bar, 24 serving (remove)
# Low Fat Butter (Harduf), 30 gram(s) (remove)
# Cheese Goat Bio-Cream Org. 0.5% (EZ), 600 gram (remove)
# Cream Goat Org., 12 tbsp (remove)
# *Splenda, 24 tsp (remove)
# Agave Syrup (1=4 sugar), 20 tsp (remove)
# Vanilla Bean, 2 serving (remove)
# Egg, fresh, 2 large (remove)
# *Egg white, 2 serving (remove)
# Chocolate Dark, 100 gram(s) (remove)

Preheat oven to 300°.

To prepare crust, combine cracker crumbs and butter in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.

To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add sugar, agave and vanilla, beating well. Add eggs and egg whites, 1 at a time, beating well after each addition. Pour half of the cheese mixture into another bowl. Add chocolate to remaining batter. Pour one-third of white batter into prepared pan. Pour one-half of chocolate batter in center of white batter in pan; spread to within 1 inch of edge of white batter. Pour one-third of white batter in center of chocolate batter; spread to within 1 inch of edge of chocolate batter. Pour remaining chocolate batter in center of white batter; spread to within 1 inch of edge of white batter. Pour remaining white batter in center of chocolate batter; spread to within 1 inch of chocolate batter. (Design on top should look like a target.)

Bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

Number of Servings: 16

Recipe submitted by SparkPeople user RYEAXL1.