Carrot & Chocolate Cheesecake
Nonstick cooking spray 8 chocolate wafer cookies 1 bar (8 ounces) reduced-fat cream cheese 2/3 cup reduced-fat sour cream 1/3 cup grated carrots 1/3 cup cocoa powder 2 tbsp cornstarch 3/4 cup sugar 1 large whole egg plus 1 large egg white 1/3 cup semisweet chocolate chips
Preheat oven to 325°. Coat an 8-inch square baking pan with cooking spray. Line with two crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside. Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan. Blend cream cheese, sour cream & carrots in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, & egg white; process until smooth. Pour into pan; sprinkle with chocolate chips. Bake until just set, 35-40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, & reinvert crust side down.
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