Yield: 8 servings
|1 cup||Vanila wafers, finely crushd|
|2 tablespoons||Melted butter or oleo|
|1 tablespoon||Instant coffee powder|
|4 ounces||White chocolate, grated|
|16 ounces||Low-fat cream cheese, soften|
|1 cup||Sour cream|
|16 ounces||Regular cream cheese, soften|
1. TO PREPARE THE CRUST: Combine the crumbs, melted butter, sugar and cocoa with a fork. Press into bottom of a 9 inch springform pan.
Wrap the pan bottom in aluminum foil. Refrigerate while preparing filling. 2. TO PREPARE THE FILLING: Bring a kettlr of water to a boil for the water bath. Dissolve the coffee powder in the Kahlua.
Put the chocolate into the top of a double boiler and place over hot water. When allmost melted, remove from the heat and stir until completly melted. 3. Combine the low-fat and regular cream cheeses and the sugar in a food processor, processing to blend. Add the coffee mixture, the chocolate and eggs. Process just untilblended and creamy. 4. Pour filling into crust, smoothing the top. Place the pan in a large baking pan: pour boiling water into baking to come half way up the sides of the springform pan. Bake in a preheated 350 degree oven for 1 hour. Remove the pan from the oven; remove springform from the water bath. 5. TO PREPARE THE TOPPING: Stir together sour cream, sugar and Kahlua. spread on top of the hot cheesecoake and put back into oven for 5 min