Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          graham cracker crumbs
   4      tablespoons   margarine -- melted
   1      teaspoon      Equal® Measure OR
   3      packets       Equal® sweetener OR
   2      tablespoons   Equal® Spoonful
  16      ounces        fat-free cream cheese -- softened
   5 1/2  teaspoons     Equal® Measure OR
  18      packets       Equal® sweetener OR
     3/4  cup           Equal® Spoonful
   2                    eggs
   2                    egg whites
   2      tablespoons   cornstarch
   1      cup           reduced-fat sour cream
     1/3  cup           European or Dutch-process cocoa
   1      teaspoon      vanilla
                        Fresh mint sprigs/ raspberries/ nonfat -- optional
                        -- whipped topping and orange peel

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: