Mocha Cheesecake

Crust:
16 petit beurre tea biscuits (150 grams), crumbled (or substitute graham crackers)
1 tsp cocoa powder
1/2 tsp cinnamon
1/4 cup low fat yogurt
2 second spray, butter-flavored cooking spray

Filling:
600 grams 5% fat greek yogurt, 5% fat "gvina levana" (Israeli white cheese), or low-fat sour cream
2 eggs
3 egg whites
1/2 cup granulated sugar
1/2 cup splenda substitute for baking
2 tsp instant coffee powder
1 Tbsp cocoa powder
2 Tbsp boiling water
1 Tbsp coffee liqueur

Topping:
200 grams 5% fat greek yogurt, 5% fat "gvina levana" (Israeli white cheese), or low-fat sour cream
1/4 cup powdered sugar
1 Tbsp coffee liquer
1 Tbsp cocoa powder
1 square (10 gram) 60% cocoa dark chocolate, room temperature or slightly warmer

1. Preheat oven to 350 degrees (175 C). Line the bottom of a 10" springform pan with parchment paper and lightly spray the sides with cooking spray.

2. The crust: in a food processor, blend together the ingredients for the crust until they form moist crumbs. Press into the bottom of the springform pan, then spray the top of the crust lightly with cooking spray. Bake in the preheated oven for 5 minutes, until lightly browned.

3. The filling: whisk together the Greek yogurt, eggs, egg whites, sugar, and splenda until well combined. Place the coffee powder and cocoa powder in a mug, and mix in the boiling water, then the coffee liqueur. Mix into the filling. Pour into the crust and bake in the oven for 30 minutes, or until the center of filling has risen and jiggles slightly when shaken. Remove and let cool to room temperature.

4. The topping: mix together the greek yogurt, powdered sugar, coffee liqueur, and cocoa powder. Spread on top of the cheesecake. With a vegetable peeler, shave the dark chocolate on to the center of the cheese cake. Chill for at least 4 hours, preferably overnight.

5. Slice into 12 slices (cut into fourths, then cut each fourth into three pieces) and enjoy!


Number of Servings: 12

Recipe submitted by SparkPeople user YIYEHTOV.