Ingredients:
12 ounces pure delite dark chocolate, coarsely chopped
2 (8 ounce) packages cream cheese, softened
27 packets Splenda sugar substitute
4 large eggs, at room temp
1/4 teaspoon salt
1/2 cup brewed hot coffee
2 teaspoons vanilla extract
Directions:
Preheat oven to 325 degrees F.
Tightly wrap bottom of 9-inch springform pan with heavy-duty aluminum foil.
Place chocolate in microwave safe bowl.
Microwave on med. power for 1 min. Stir.
Microwave at 30 sec. intervals until chocolate is smooth. Let cool.
Meanwhile, beat cream cheese in mixing bowl until fluffy, using electric mixer at low speed.
Gradually add splenda and beat until blended (be careful, it’s feather light and will fly out of the bowl if you’re too agressive with the beaters).
Add eggs, one at a time, beating after each addition.
Dissolve salt in hot coffee.
Beat in vanilla and melted chocolate until blended.
Pour mixture into pan and place in a roasting pan
Pour hot water into roasting pan until the water comes up to about half way up the side of the springform pan.
Bake for 55 to 60 min. or until center is firm.
Leave cheesecake in oven (turn off) prop oven door open and let cool in oven for 1 hour.
Remove cheesecake from roasting pan.
Cool cheesecake in the pan on wire rack.
When cheesecake is cooled, cover with aluminum foil and chill at least 6 hours or overnight.
Then remove sides of springform and cut into 12 wedges.
Servings: 12
Time preparation: 15 min.
Time total: 135 min.