38% calorie reduction from traditional recipe.

1 cup chocolate wafer crumbs
3 tablespoons Equal® Spoonful*
3 tablespoons stick butter, melted
3 packages (8 ounces each) reduced-fat cream cheese, softened
1 1/4 cups Equal® Spoonful**
2 eggs
2 egg whites
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup reduced-fat sour cream
2 teaspoons vanilla
4 ounces (4 squares) semi-sweet chocolate, melted and slightly cooled

Mix chocolate crumbs, 3 tablespoons Equal® and melted butter in bottom of 9-inch springform pan. Pat mixture evenly onto bottom of pan. Bake in preheated 325°F oven 8 minutes. Cool on wire rack.

Beat cream cheese and 1 1/4 cups Equal in large bowl until fluffy; beat in eggs, egg whites, cornstarch and salt. Beat in sour cream and vanilla until well blended. Gently fold in melted chocolate. Pour batter over crust.

Bake in preheated 325°F oven 40-45 minutes or until center is almost set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving. To serve, remove sides of springform pan. Makes 16 servings.

* May substitute 4 1/2 packets Equal® sweetener.

** May substitute 30 packets Equal® sweetener.

Submitted by: Equal