Low-fat Chocolate Raspberry Cheesecake

For Fruit Topping:

1 (10 ounce) box sweetened frozen raspberries, thawed
2 Tablespoons cornstarch

In a food processor or blender, grind the plain
chocolate wafers into fine crumbs. Generously coat a
8.1/2 inch or 9 inch springform pan with nonstick
cooking spray. Pour the crumbs into the pan and tilt
to coat the bottom and the sides evenly. Set aside.

Preheat oven to 350^F. With an electric mixer, beat
the fat-free cream cheese until soft. Add the sugar,
cocoa, vanilla extract and raspberry preserves and
continue beating until the ingredients are
incorporated. Add the egg substitutes, fat free sour
cream and salt and continue beating until no lumps
remain and mixture is smooth and liquid. You may have
to beat the mixture for several minutes to reach this
consistency.

Pour the batter into the prepared pan. Place in oven
and immediately reduce oven temperature to 300
degrees. Bake for one hour, or until center is set and
firm to the touch. Turn off oven and allow cheesecake
to stay in cooling oven for one hour longer. Remove
and cool completely. Refrigerate overnight before
serving.

To make the raspberry sauce, puree the raspberries in
a food processor or blender. Strain the pulp through a
tea strainer, pressing to remove all the seeds.
Discard seeds. Place the cornstarch in a saucepan and
stir in the raspberry juice. Bring to a boil, stirring
constantly until thickened. Remove from heat
immediately to prevent lumps from forming. Cool and
chill. Serve one tablespoon of sauce on top of each
slice of cheesecake.

Cake can also be frozen for two to three weeks before
serving. To serve, thaw for 2 days in the
refrigerator, then allow to come to room temperature
before slicing.

Makes 10 servings

Per serving, including raspberry sauce:

Calories 254 Fat 3.7 grams Cholesterol 11.3 milligrams
Sodium 405 milligrams