Yield: 12 Servings
1¼ c chocolate wafers --
⅛ ts ground cinnamon
1 pk light cream cheese -- (8
1 c sugar
1 c unsweetened cocoa powder
½ c nonfat egg substitute** (=3D : to 2 eggs)
2 ½ c nonfat sour cream
2 TB coffee liqueur
1 ts vanilla
: Cocoa powder for dusting Preheat oven to 325=B0 F.
Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch springform pan. Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in egg substitute. Stir in 2 cups sour cream substitute, coffee liqueur and vanilla. Turn into prepared pan.
Bake for about 30 minutes, or until set..
Spread remaining ½ cup sour cream substitute evenly over top.
Return to oven 1 minute to glaze top. Cool to room temperature, then chill thoroughly, covered. Remove from springform pan. Just before serving, dust top with cocoa powder in decorative pattern, if desired.
~ - - - - - - - - - - - - - - - - - NOTES : * Approximately 20 wafers. **Thawed or frozen Recipe By : COOKING RIGHT SHOW #CR9711 From: Bill Spalding <billspa@...