Ingredients:
1/2 cup soy flour
2 tablespoons cocoa
2 tablespoons Splenda sugar substitute
2 tablespoons ground almonds
1/2 cup unsalted butter, room temperature
2 tablespoons water
3 (8 ounce) packages cream cheese, softened
3/4 cup Splenda sugar substitute
1/2 cup sour cream
2 teaspoons vanilla
3 large eggs
3 teaspoons all-purpose flour
1/4 cup cocoa
1/4 cup Splenda sugar substitute
1 tablespoon canola oil
1/2 teaspoon vanilla
Directions:
Crust: In a large bowl, combine all the ingredients except the water.
Beat the mixture until it is creamy.
Add the water 1 Tbsp.
at a time until dough holds together{adding water may not be necessary}.
Form the dough into a flat disk, wrap in wax paper, then chill for at least 30 minutes.
Press the dough into a 10-inch springform pan, going up the side of pan 1/2-inch.
Using a fork, prick the dough all over.
Freeze for 1 hour, then bake at 350 degrees F.
for 20-25 minutes or until firm to the touch.
Cool completely before filling.
Cheesecake: Preheat oven to 450 degrees.
Place the cream cheese, sour cream and 2-tsp.
vanilla in large mixer bowl, beat on medium speed until smooth.
Add Splenda and beat until incorporated.
Add flour, 1 teaspoon at a time, blending well.
Add eggs, beat well.
In a small bowl, combine cocoa and 1/4 cup Splenda.
Add the canola oil, 1/2-tsp.
vanilla and 1-1/2 cups of the cream cheese mixture, mix until well blended.
Alternately layer plain and chocolate mixtures into prepared crust, ending with dollops of the chocolate on top, gently swirl with knife or spatula for a marbled effect.
Bake at 450 degrees for 10 minutes.
Without opening the oven door, lower temperature to 250 degrees and continue cooking for 30 minutes more.
Without opening oven door, turn off heat and let cheesecake sit in oven for 30 minutes.
Remove from oven and loosen sides with knife.
Let cool and chill.
Servings: 12
Time preparation: 20 min.
Time total: 110 min.