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Makeover Semisweet Espresso Cheesecake

With fabulous flavor and a firmer texture that cuts like a breeze, this dish has only half the saturated fat and cholesterol as the original. —Sonya Labbe, Santa Monica, California

16 ServingsPrep: 30 min. Bake: 40 min. + chilling

Ingredients

2 cups crushed reduced-fat Oreo cookies (about 20 cookies)
2 tablespoons butter, melted
3 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1 cup sugar
2 eggs, lightly beaten
3 tablespoons coffee liqueur
2 tablespoons instant espresso powder
1 teaspoon vanilla extract
2 ounces semisweet chocolate, melted and cooled

Directions

Place a 9-in. springform pan coated with cooking spray on a double
thickness of heavy-duty foil (about 18 in. square). Securely wrap
foil around pan.
In a small bowl, combine cookie crumbs and butter. Press onto the
bottom of prepared pan. Place pan on a baking sheet. Bake at
325° for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheeses and sugar until smooth. Add eggs;
beat on low speed just until combined. Stir in the coffee liqueur,
espresso powder and vanilla. Remove 1-1/4 cups batter to a small
bowl; stir in chocolate until well blended.

2 of 2

Makeover Semisweet Espresso Cheesecake (continued)

Directions (continued)

Pour plain batter over crust. Drop chocolate batter by tablespoons
over plain batter. Cut through batter with a knife to swirl. Place
springform pan in a large baking pan; add 1 in. of hot water to
larger pan.
Bake at 325° for 40-45 minutes or until center is just set and
top appears dull. Remove springform pan from water bath. Cool on a
wire rack for 10 minutes. Carefully run a knife around edge of pan
to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides
of pan. Yield: 16 servings.

Nutrition Facts: 1 slice equals 272 calories, 14 g fat (8 g saturated fat), 61 mg cholesterol, 355 mg sodium, 29 g carbohydrate, 1 g fiber, 8 g protein.