Ingredients:
2 cups pitted dark sweet cherries
1/4 cup sugar
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
1 1/3 cups chocolate graham cracker crumbs
1/4 cup sugar
1 tablespoon butter or 1 tablespoon margarine, melted
1 large egg whites
cooking spray
1 cup nonfat sour cream
1/2 cup fat-free sweetened condensed milk
8 ounces reduced-fat cream cheese, softened ( 1/3 less fat)
8 ounces fat free cream cheese, softened
1 1/4 cups sugar
3 tablespoons unsweetened cocoa
2 teaspoons vanilla extract
2 large eggs
1/2 cup miniature semisweet chocolate chips
36 dark sweet cherries, pitted and halved
Directions:
To prepare the cherry topping, place 2 cups cherries in a blender or food processor, and process until smooth.
Combine the pureed cherries, 1/4 cup sugar, lemon juice, and cornstarch in a small saucepan. Bring to a boil, and cook 1 minute, stirring constantly. Pour cherry topping into a bowl; cover and chill.
Preheat oven to 350 F.
To prepare the crust, combine the crumbs, 1/4 cup sugar, butter, and egg white in a bowl; toss with a fork until well-blended.
Press crumb mixture into the bottom of a 10-inch springform pan coated with cooking spray. Bake at 350 F for 10 minutes; cool on a wire rack. Reduce oven temperature to 300 F.
To prepare the filling, combine sour cream, milk, and cheeses in a large bowl. Beat at medium speed of a mixer until well-blended. Add 1 1/4 cups sugar, cocoa, vanilla, and eggs; beat well. Stir in mini chips.
Pour cheese mixture into prepared pan. Bake at 300 F for 50 minutes or until almost set (center will not be firm, but will set up as it chills).
Turn oven off; cool cheesecake in closed oven 40 minutes. Remove from oven; cool on a wire rack.
Spread cherry topping over cheesecake. Top with cherry halves. Cover and chill 8 hours.
Servings: 14-16
Time preparation: 30 min.
Time total: 130 min.