Categories: Pies- Cobblers- Cheesecakes- Tarts

Ingredients

• Shortbread crumb crust (recipe follows)
• 3 pkg. (3 oz. each) cream cheese, softened
• 1 cup granular form sucralose*
• 3/4 cup nonfat dry milk powder
• 3 eggs
• 1 cup (1/2 quart) whipping cream, divided
• 2 tsp. vanilla extract
• 2/3 cup (1/2 8 o. package) Hersey's Sugar Free Chocolate Chips
• for crust:
• 3/4 cup sugar free shortbread cookie crumbs
• 1 1/2 Tbsp. Hersey's Special Dark Cocoa
• 2 Tbsp. sucralose
• 3 Tbsp. melted butter or margarine

Directions

1. Heat oven to 350 degrees. Prepare shortbread chocolate crumble crust.
2. Beat cream cheese, sucralose and milk powder until smooth. Add eggs, one at a time, beating well after each addition. Set aside 2 Tbsp. whipping cream, blend remaining whipping cream and vanilla into cream cheese mixture. Set aside 3/4 cup batter; pour remaining batter into prepared crust.
3. Place chocolate chips in medium microwave-safe bowl. Microwave at medium

4. 30 seconds, if necessary microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Gradually blend in reserved cheesecake batter. Blend in remaining 2 Tbsp. whipping cream. Drop chocolate batter by the tablespoons over the vanilla batter. Swirl with knife for marbled effect.

5. Bake 35 to 40 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
6. Cover, refrigerate several hours until chilled. Garnish as desired. Cover and refrigerate leftover cheesecake.

7. For crust: heat oven to 350 degrees. Stir together sugar-free shortbread cookie crumble, ( about 20 cookies), cocoa, and sucralose. Blend in butter, mixing well. Press crumb mixture evenly in bottom of a 9-inch springform pan. Bake 8 minutes and then cool.

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