Dark Chocolate Raspberry Cheesecake

Base:
1 1/2 cups graham cracker crumbs
1/2 cup semisweet chocolate chips
1/2 stick butter

Raspberry Layer:
10oz package frozen raspberries
1/4 cup splenda
2 Tbsp cornstarch

Filling:
4 - 8oz packages low fat cream cheese
1 cup splenda
3 tablespoons flour
3 eggs
2 egg whites
1/3 cup light sour cream
zest of 1 lemon
1 teaspoon pure vanilla extract

Topping:
1 cup light sour cream
1 cup semisweet chips

Preheat oven to 350.

Process the crackers, dark chocolate chips, and butter in a food processor. Once it comes together in a clump, turn it into a springform pan and press into the bottom and up the sides to make the crunchy crust. Put it in the refrigerator while you make the filling.

In a saucepan, combine raspberries, splenda, & cornstarch. Bring to boil, and continue boiling until sauce is thick. Set aside.

Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture. Pour and scrape the filling into the crust. Gently spoon raspberry mixture on top of cheesecake filling. Swirl batter with the tip of a knife to create a marbled effect if desired.

Bake for 55 to 60 minutes, or until filling is almost set. Take the cheesecake out of the oven and set aside while you make the topping.

Warm the sour cream and chocolate in a small saucepan over a low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.

Spoon and spread the topping very gently over the top of the cheesecake. Put it back in the oven for a final 10 minutes.

Remove the cake from the oven and cool on counter until cool enough to handle. Move to the refrigerator & allow to cool completely overnight. Do not cover until completely cold, then cover with a plate or plastic wrap, making sure that the covering does not touch the surface. Unmold and serve as directed in the recipe. This will keep in the refrigerator for up to 4 days total.



Number of Servings: 20

Recipe submitted by SparkPeople user 3JS_MOM.