9 whole sheets low-fat cinnamon graham crackers
2 tbsp = 1 cup sugar
2 tbsp "I can't believe it's not butter" spread, melted
3 pkgs ( 8 oz each pkg) reduced-fat cream cheese
1-1/4 cups lite sour cream
3 egg whites
1 egg
1 tbsp flour
1 tsp vanilla
1 oz bittersweet chocolate, melted, slightly cooled
2 tbsp unsweetened cocoa powder
1/2 tsp cinnamon
1-1/2 cups lite whipped topping, thawed

Position racks in center and lower racks of oven. Place roasting pan on lower rack. Fill halfway with water.

Preheat oven to 300°F. Coat an 8" spring-form pan with cooking spray.

In a food processor, grind crackers and 2 tablespoons sugar, blend in spread and 1 tablespoon of water. Press into pan.

In a bowl, with mixer on medium-high speed, beat cream cheese and remaining sugar until fluffy. Beat in sour cream, egg whites, egg, flour and vanilla. Reserve.

In another bowl, combine, chocolate, cocoa, and cinnamon. Stir in 1 cup vanilla batter. Pour half of remaining vanilla batter over crust. Drop spoonfuls of half the chocolate batter on top, swirl. Repeat.

Bake 1 hour and 5 minutes or until center jiggles slightly. Turn oven off. Let cake stand in oven for 1 hour. Keep door closed.

Run knife around cake edge. Cool on rack. remove side of pan.

Submitted by: Sherry Monfils