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Print this Recipe    Chocolate 29

Triple-Chocolate Cheesecake
Yield: 12 Servings

1/4 c sugar
1 tb stick margarine
1 tb egg white
1 1/3 cup chocolate graham cracker crumbs; (about 16 crackers)
vegetable cooking spray
3 tb dark rum
3 squares semisweet chocolate
1/4 c chocolate syrup
8 oz block nonfat cream cheese; softened
8 oz block Neufchatel cheese; softened
1 c sugar
2 tb unsweetened cocoa
1 ts vanilla extract
1/4 ts salt
2 eggs
1/2 c low-fat sour cream
1 tb sugar
2 ts unsweetened cocoa
chocolate curls; (optional)

Preheat oven to 350 degrees.

Place first 3 ingredients in a bowl; beat at medium speed of a
mixer until blended. Add crumbs; stir well. Firmly press mixture
into bottom and 1 inch up sides of an 8-inch springform pan coated
with cooking spray. Bake at 350 degrees for 10 minutes; let cool
on a wire rack. Combine rum and chocolate squares in the top of a
double boiler.

Cook over simmering water 2 minutes or until chocolate melts,
stirring frequently. Remove from heat; add chocolate syrup, stirring
until smooth.

Preheat oven to 300 degrees. Place cheeses in a large bowl; beat
at medium speed of a mixer until smooth. Add 1 cup sugar, 2
tablespoons cocoa, vanilla, and salt; beat until smooth. Add rum
mixture; beat at low speed until well-blended. Add eggs, 1 at a
time, beating well after each addition.

Pour cheese mixture into prepared pan; bake at 300 degrees for 40
minutes or until almost set. Combine sour cream, 1 tablespoon sugar,
and 2 teaspoons cocoa; stir well. Turn oven off, and spread sour
cream mixture over cheesecake. Let cheesecake stand for 45 minutes
in oven with door closed.

Remove cheesecake from oven, and let cool to room temperature.
Cover and chill at least 8 hours. Garnish with chocolate curls, if
desired.

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