TRIPLE-CHOCOLATE CHEESECAKE

TRIPLE-CHOCOLATE CHEESECAKE image

Yield 15 Slices

Number Of Ingredients 19

Crust:
2/3 Cup old-fashioned rolled oats
8 Chocolate graham cracker sheets
2 Tblsp. Dark Brown Sugar
1/2 Tsp. Salt
1 Tblsp. Butter, melted
1 Large Egg-White
Filling:
1 Cup Granulated Sugar
1/4 Cup Unsweetened Cocoa
2 Tblsp. Cake Flour
1/4 Tsp. Salt
12 Oz. Fat-Free Cream Cheese, softened
10 Oz. 1/3-less-fat Cream Cheese, softened
4 Large Eggs, at room temperature
1 Tsp. Vanilla Extract
1 Oz. Mile Chocolate, melted and cooled
2 Cups Frozen Light Whipped Topping, thawed & divided
1 Cup Blackberries

Steps:

1. Preheat oven to 350 degrees 2. To prepare crust, spread oats on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned, stirring after 5 minutes. Cool. Combine oats, crackers, brown sugar, and 1/8 tsp. salt in a food processor; process until finely ground. Add butter & egg white; process until moist. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springboard pan coated with baking spray. Bake at 350 degrees for 22 minutes. Cool completely on a wire rack 3. Reduce oven temperature to 325 degrees 4. To prepare the filling, sift together granulated sugar, cocoa, flour, and 1/4 tsp. salt 5. Place cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add eggs, 1 at a time, beating well after each addition. Add vanilla and chocolate, beating at low speed just until combined. Sprinkle sugar mixture over top of cheese mixture; beat at low speed until combined. Fold 1 cup whipped topping into mixture. Pour mixture into prepared pan, smoothing top. Bake at 325 degrees for 1 hour or until cheesecake center barely moves when pan it touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill 8 hours or overnight. Slice cheesecake into 14 slices; top each serving with about 1 tblsp. whipped topping. Divide berries among servings