Preparation:
Mix graham cracker crumbs, margarine and 1 teaspoon Equal® Measure or 3 packets Equal® sweetener or 2 Tablespoons Equal® Spoonful in bottom of 9-inch springform pan. Pat mixture evenly on bottom and 1/2 inch up side of pan. Beat cream cheese and 5 1/2 teaspoons Equal® Measure or 18 packets Equal® sweetener or 3/4 cup Tablespoons Equal® Spoonful in large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream, cocoa and vanilla until well blended. Pour mixture into crust. Place cheesecake in roasting pan on oven rack; add 1 inch hot water to roasting pan. Bake cheesecake in preheated 300 degree oven just until set in center, 45 to 50 minutes. Remove cheesecake from roasting pan; return cheesecake to oven. Turn oven off and let cheesecake cool 3 hours in oven with door ajar. Refrigerate 8 hours or overnight. Remove side of pan; place cheesecake on serving plate. Garnish, if desired. Makes 16 servings Serving size: |
