Categories: Pies, Tarts, cheesecakes, cobblers

Ingredients

• 1/2 cup crushed graham crackers
• 2 Tbsp. butter, melted
• 1 envelope unflavored gelatin
• 3/4 cup fat-free milk
• 2 8oz. pkg. reduced-fat cream cheese, softened
• 1 8oz. carton fat-free dairy sour cream
• 1/3 cup sugar or sugar substitute to equal the measure
• 2 tsp. vanilla
• 4 oz. semisweet chocolate, melted and cooled
• Chocolate curls (optional)

Directions

1. For crust: In a bowl, combine cracker crumbs and butter until moistened. press onto bottom of an 8-inch springform pan (may not cover completely.) Cover; chill.
2. For filling: In a saucepan, sprinkle gelatin into milk; let stand for 5 minutes. Stir over low heat until gelatin is dissolved. Remove from heat; cool for 15 minutes.
3. In a bowl, beat cream cheeses until smooth. Beat in sour cream, sugar and vanilla; slowly beat in gelatin mixture. Divide in half. Stir chocolate into one portion.
4. Spoon half of the chocolate filling onto chilled crust; spread evenly. Carefully spoon half of the white filling onto chocolate in small mounds. using a narrow spatula or knife, swirl chocolate and white fillings, spreading each evenly.
5. Spoon remaining chocolate filling evenly on top of swirled filling, and spoon small mounds of remaining white filling on top of that. Swirl again. Cover and chill 6 to 24 hours.
6. To serve, loosen cheesecake from pan; remove pan side. If desired, top with chocolate curls.

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