Busters Recipes

Triple-Chocolate Cheesecake

12 servings

1/4 cup sugar
1 Tbsp stick margarine
1 Tbsp egg white
1 1/3 cups chocolate graham cracker crumbs (about 16 crackers) Vegetable cooking spray
3 tablespoons dark rum
3 oz semisweet chocolate
1/4 cup chocolate syrup
8-ounces block nonfat cream cheese
8-ounces block Neufchâtel cheese
1 cup sugar
2 tablespoons unsweetened cocoa
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 cup low-fat sour cream
1 tablespoon sugar
2 teaspoons unsweetened cocoa
Preheat oven to 350°.Place first 3 ingredients in a bowl; beat at medium speed of a mixer until blended. Add crumbs; stir well. Press mixture into bottom of an 8-inch springform pan coated with cooking spray. Bake at 350° for 10 mins; let cool on a wire rack.Combine rum and chocolate in a double boiler. Cook until chocolate melts. Remove from heat and add chocolate syrup.Preheat oven to 300°. Beat cheeses at medium speed of a mixer until smooth. Add 1 cup sugar, 2 tablespoons cocoa, vanilla, and salt; beat until smooth. Add rum mixture; beat at low speed until well-blended. Add eggs, 1 at a time. Pour cheese mixture into prepared pan; bake at 300° for 40 mins or until almost set.
Combine sour cream, 1 tablespoon sugar, and 2 teaspoons cocoa; stir well. Turn oven off, and spread sour cream mixture over cheesecake. Let cheesecake stand for 45 mins in oven with door closed. Remove cheesecake from oven, and let cool to room temp. Cover and chill at least 8 hrs.
nd serve