1 1/4 c Chocolate wafers; crush, 20
-wafers 1/8 ts Ground cinnamon
8 oz Light cream cheese
1 c Sugar
1 c Unsweetened cocoa powder,
-plus more for garnish 1/2 c Frozen nonfat egg
-substitute; thaw, -equivalent to 2 eggs 2 1/2 c Nonfat sour cream substitute
2 tb Coffee liqueur
1 ts Vanilla
Preheat oven to 325~. Stir together wafer crumbs and cinnamon. Pat into bottom of 9″ springform pan. 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 for about 30 minutes, or until 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 thoroughly, covered. Remove from springform pan. Just before serving, dust top with cocoa powder in decorative pattern, if desired. Source: Cooking Right, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com. —–