Light as Cheesecake

This chocolate cheesecake is so smooth and silky you would never guess it has only 5 grams of fat per slice.

To keep the fat down without ruining the texture and flavor, we use a small amount of light cream cheese mixed with low-fat sour cream substitute. And the crust is made without butter--finely ground chocolate wafer crumbs and cinnamon are patted into the bottom of an ungreased springform pan.

Serve the cheesecake chilled, dusted with cocoa or, for a more pronounced chocolate flavor, serve it at room temperature.

CAPPUCCINO-CHOCOLATE CHEESECAKE

1/2 (9-ounce) box chocolate wafers, crushed

1/8 teaspoon ground cinnamon

1 (8-ounce) package light cream cheese

1 cup sugar

1 cup unsweetened cocoa powder

1/2 cup thawed frozen nonfat egg substitute (equivalent to 2 eggs)

2 1/2 cups nonfat sour cream substitute

2 tablespoons coffee liqueur

1 teaspoon vanilla

Stir together wafer crumbs and cinnamon. Pat firmly into bottom of 9-inch springform pan. Set aside.

Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in egg substitute. Stir in 2 cups sour cream substitute, coffee liqueur and vanilla. Turn into prepared pan. Bake at 350 degrees about 30 minutes or until cake is set. Spread remaining 1/2 cup sour cream substitute evenly over top. Return to oven 1 minute to glaze top. Cool to room temperature, then chill. Makes 16 servings.

Each serving contains about:

167 calories; 155 mg sodium; 11 mg cholesterol; 5 grams fat; 24 grams carbohydrates; 6 grams protein; 1.88 grams fiber.