1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
3 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup plus 2 tablespoons sugar, divided
2 teaspoons vanilla extract, divided
1/4 cup unsweetened cocoa
1 container (16 ounces) reduced-fat sour cream
Preheat the oven to 350 degrees F.
In a medium bowl, combine the graham cracker crumbs and butter; mix well. Press into a 10-inch springform pan, covering the bottom and sides. Chill while preparing the filling.
In a large bowl, blend the cream cheese and 1 cup sugar with an electric beater. Add the eggs one at a time, beating well after each addition. Add 1 teaspoon vanilla and the cocoa; mix well, then pour into the chilled crust.
Bake for 50 to 55 minutes, or until firm. Remove from the oven and let cool for 5 minutes. (Leave the oven on.) In a medium bowl, with a spoon, mix the sour cream and the remaining 2 tablespoons sugar and 1 teaspoon vanilla until well combined.
Spread over the top of the cheesecake and bake for 5 minutes.
Let cool, then refrigerate overnight before serving.
- Serving size
- 1 slice
- 16 slices
- 1-1/2 Carbohydrate
- 1 Medium-Fat Mat
- 2-1/2 Fat
- 279 calories (156 from fat)
- 24g Carb
- 1g Fiber
- 9g Protein
- 17g Fat (11g Saturated)