1-1/4 cups graham cracker crumbs
4 tablespoons margarine, melted
1 teaspoon Equal^® for Recipes or 3 packets Equal^® sweetener or 2 tablespoons Equal^® Spoonful™

2 packages (8 ounces each) reduced-fat cream cheese, softened
1 package (8 ounces) fat-free cream cheese, softened
5-1/2 teaspoons Equal^® for Recipes 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 whipped topping and orange peel (optional)

Mix graham cracker crumbs, margarine and 1 teaspoon Equal^® for Recipes 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^® for Recipes or 18 packets Equal^® sweetener or 3/4 cup 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°F oven just until set in the 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

Nutrition information per serving:
189 cal., 8 g pro., 14 g carbo., 11 g fat, 51 mg chol., 280 mg sodium

Food Exchanges:  1 Milk, 2 Fat

39% calorie reduction from traditional recipe