Low Fat Chocolate Raspberry Cheesecake

Directions

1. For Fruit Topping:1 (10 oz)
2. box sweetened frzn raspberries, thawed 2 Tbsp. cornstarch
3. In a food processor or possibly blender, grind the plain chocolate wafers into fine crumbs. Generously coat a 8.1/2 inch or possibly 9 inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and tilt to coat the bottom and the sides proportionately. Set aside.
4. Preheat oven to 350^F. With an electric mixer, beat the fat-free cream cheese till soft. Add in the sugar, cocoa, vanilla extract and raspberry preserves and continue beating till the ingredients are incorporated. Add in the egg substitutes, fat free lowfat sour cream and salt and continue beating till no lumps remain and mix is smooth and liquid. You may have to beat the mix for several min to reach this consistency.
5. Pour the batter into the prepared pan. Place in oven and immediately reduce oven temperature to 300 degrees. Bake for one hour, or possibly till center is set and hard to the touch. Turn off oven and allow cheesecake to stay in cooling oven for one hour longer. Remove and cold completely. Chill overnight before serving.
6. To make the raspberry sauce, puree the raspberries in a food processor or possibly blender. Strain the pulp through a tea strainer, pressing to remove all the seeds.
7. Throw away seeds. Place the cornstarch in a saucepan and stir in the raspberry juice. Bring to a boil, stirring constantly till thickened. Remove from heat immediately to prevent lumps from forming. Cold and chill. Serve one Tbsp. of sauce on top of each slice of cheesecake.
8. Cake can also be frzn 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.
9. Makes 10 servings