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LOW-FAT CHOCOLATE RASPBERRY CHEESECAKE

24 plain chocolate wafer Cookies (half of a 9 ounce box)
Nonfat cooking spray
2 (8 ozs.) packages fat-free cream cheese
1 cup sugar
1 cup cocoa
1 tsp. pure vanilla extract
3 Tbsp. sugar-free seedless black raspberry preserves
1/2 cup fat free egg substitutes
16 oz container fat-free sour cream
1/4 tsp. salt

10 oz box sweetened frozen raspberries, thawed
2 Tbsp. cornstarch

In a food processor or blender, grind the plain chocolate wafers
into fine crumbs. Generously coat a 8.1/2 inch or 9 inch springform
pan with nonstick cooking spray. Pour the crumbs into the pan and
tilt to coat the bottom and the sides evenly. Set aside. Preheat
oven to 350^F. With an electric mixer, beat the fat-free cream
cheese until soft. Add the sugar, cocoa, vanilla extract and
raspberry preserves and continue beating until the ingredients are
incorporated. Add the egg substitutes, fat free sour cream and salt
and continue beating until no lumps remain and mixture is smooth
and liquid. You may have to beat the mixture for several minutes
to reach this consistency. Pour the batter into the prepared pan.
Place in oven and immediately reduce oven temperature to 300 degrees.
Bake for one hour, or until center is set and firm to the touch.
Turn off oven and allow cheesecake to stay in cooling oven for one
hour longer. Remove and cool completely. Refrigerate overnight
before serving. To make the raspberry sauce, puree the raspberries
in a food processor or blender. Strain the pulp through a tea
strainer, pressing to remove all the seeds. Discard seeds. Place
the cornstarch in a saucepan and stir in the raspberry juice. Bring
to a boil, stirring constantly until thickened. Remove from heat
immediately to prevent lumps from forming. Cool and chill. Serve
one tablespoon of sauce on top of each slice of cheesecake. Cake
can also be frozen for two to three weeks before serving. To serve,
thaw for 2 days in the refrigerator, then allow to come to room
temperature before slicing. Makes 10 servings

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