Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
2 chefs marked this as Try Soon
Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
From: diane Date: Sat, 27 Jul 1996 11:28:01 EDT Spread cookie crumbs on bottom of a 9-inch springform pan coated with cooking spray; set aside. Beat cream cheese at high speed with an electric mixer until fluffy; gradually add sugar, beating well. Gradually add egg substitute, mixing well. Add melted chocolate, cocoa, and vanilla, mixing until blended. Stir in sour cream. Pour into prepared pan. Bake at 300 F for 1 hour and 40 minutes. Remove from oven; run a knife around edge of pan to release sides. Let cool completely on a wire rack; cover and chill at least 8 hours. Remove sides of pan; spread cheesecake with cherry pie filling. Dollop each serving with 1 tablespoon whipped topping. Yield: 12 Servings. NOTE: for a creamy-textured cheesecake, bake at 300 F for 1 hour and 20 minutes. Per serving: Calories 300 (20% from fat) Fat 6.7g Cholesterol 10mg sodium 407mg carbohydrate 47.3g fiber 0.2g protein 12.7g. EAT-L Digest 26 July 96 From the EAT-L recipe list. Downloaded from G Internet, G Internet.
