1 1/4 c chocolate wafers —
: crushed*
1/8 ts ground cinnamon
1 pk light cream cheese — (8
: ounces)
1 c sugar
1 c unsweetened cocoa powder
1/2 c nonfat egg substitute** (=3D
: to 2 eggs)
2 1/2 c nonfat sour cream
: substitute
2 TB coffee liqueur
1 ts vanilla
: Garnish–
: 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 1/2 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.
Yield:12-16 servings
~ – – – – – – – – – – – – – – – – –
NOTES : * Approximately 20 wafers. **Thawed or frozen
Yields
12 Servings