The eggs go in, one at a time and then the sour cream and vanilla. It's already looking yummy, don't you think?
So next, we have to make this a CHOCOLATE cheesecake (did I hear an "Amen"?). We'll start by melting our semi-sweet chips in the microwave. You want to be careful to not melt it very long at a time. The first one I made (don't ask!), the chocolate was a bit bitter - I think I over cooked it. So this time I was more patient. After 25 seconds, they look like this:
I thought about taking a picture of them IN the actual microwave, but I would be humiliated beyond belief. I mean it's GROSS, People. I'm embarrassed by that. So instead, while we're waiting for those to melt, would you like to see my spice cabinet, instead? Rather respectable, don't you think?
Note: I'm just so THRILLED that the former owners of this house didn't just confine the green to the Formica counter tops. They painted the insides of the cabinets, too! Thank you, Former Owners! I'll think of you when I someday get motivated to paint them WHITE and have to take every thing out and practice strange arm tangling positions to paint them. In about 10 years. Or when all my children are grown. Or never.
But back to our chocolate. Just keep melting for 15-20 seconds, stirring between times. Here's our chocolate, all melted and creamy and good. My mouth is watering just looking at it!
We're going to add this to our cream cheese mixture. Then we'll have a chocolate cream cheese mixture. Mmmmmmmm.
This goes into our springform pan on top of our Oreo crumb crust. Spread it around a bit and it will look like this:
And although I should have mentioned it earlier, if you're anything like me, you better have some of this on hand to keep you occupied so that you don't eat all of the chocolate chips, Oreos or batter in the process.
I feel better, already!
Now the beautiful deliciousness has to bake. Unfortunately for quite some time. About an hour.
At least my oven is clean! Whew. You can see I wrapped some foil around the bottom of the pan. The first one I made dripped a bit on the oven. Hence the clean oven. Don't tell me you thought it was ALWAYS clean? HA!
Now it has to cool for quite some time. Over night is good. I made it in the morning to serve that night and it was fine. It just needs a bit of something, though.
So let's melt some more of those semi-sweet chips in the microwave. And I'm sure you know this little trick, but if you want an easy way to decorate, just use a Ziploc bag (you can do this with buttercream frosting, too). Put your topping in the bag, get as much of the air out as you can, seal, and cut the very bottom corner off, making a 1/4 inch opening.
Then you just use it like a pastry bag to decorate. You can just throw it away when you're done!
Doesn't it look pretty?
Light Chocolate Cheesecake
1 C Oreo cookie crumbs (I used reduced fat)
2-3 T melted butter
Fold crumbs and butter together until mixed thoroughly. Grease interior of nine-inch springform pan. Pat bottom of pan with crumb mixture. Set aside.
3 - 8 oz packages low-fat cream cheese, softened
1 1/2 C Spenda
1 C light sour cream
1 t vanilla extract
12 oz. semi-sweet chocolate
Beat cream cheese in mixer and gradually add Splenda. Add eggs, one at a time and continue mixing. Add sour cream and vanilla and mix. In microwave, melt chocolate, stirring frequently. Fold melted chocolate into cream cheese batter, scraping down sides of bowl. Pour batter into pan and bake 55-60 minutes at 350. Cool completely, then remove from pan to a serving dish. Refrigerate overnight or several hours.
Melted chocolate drizzled over top