Ingredients
- 3/4 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 1 envelope unflavored gelatin
- 1 cup cold water
- 4 ounces semisweet chocolate, coarsely chopped
- 4 packages (8 ounces each) fat-free cream cheese
- Sugar substitute equivalent to 1 cup sugar
- 1/2 cup sugar
- 1/4 cup baking cocoa
- 2 teaspoons vanilla extract
- 2 cups fresh raspberries
Directions
- Preheat oven to 375°. Combine cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Bake until lightly browned, 8-10 minutes. Cool in pan on a wire rack.
- For filling, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add the semisweet chocolate; stir until melted.
- In a large bowl, beat the cream cheese, sugar substitute and sugar until smooth. Gradually add chocolate mixture and the cocoa. Beat in vanilla. Pour onto crust; refrigerate until firm, 2-3 hours.
- Arrange raspberries on top of cheesecake. Carefully run a knife around edge of pan to loosen.
Nutrition Facts
1 piece: 237 calories, 7g fat (4g saturated fat), 14mg cholesterol, 576mg sodium, 27g carbohydrate (17g sugars, 2g fiber), 14g protein. Diabetic exchanges: 2 starch, 1 lean meat, 1 fat.
