Ingredients

1 (5.25 ounce) package sugar-free chocolate graham crackers, crushed

1/3 cup reduced-calorie margarine, melted

1/4 teaspoon ground cinnamon

Cooking spray

1 (.25 ounce) envelope unflavored gelatin

1 cup fat-free milk

2 1/2 (8 ounce) packages 1/3-less-fat cream cheese (Neufchatel), softened

2 teaspoons vanilla extract

14 tablespoons granulated sugar substitute with aspartame (such as Equal Spoonful)

1/4 cup unsweetened cocoa

5 (0.6 ounce) sugar-free chocolate wafer bars, coarsely chopped (such as Sweet 'N Low)

Procedure

1	Combine first 3 ingredients, stirring well. Press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350 degrees for 8 minutes. Remove from oven; let cool on a wire rack.
2	Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Let cool slightly.
3	Beat cream cheese at medium speed of an electric mixer until creamy. Add vanilla, beating well. Add gelatin mixture, beating until smooth. Add sugar substitute and cocoa; beat just until blended. Pour mixture into prepared crust. Cover and chill at least 3 hours or until set. Before serving, top with chopped wafers. Serves: 12 Fat: 17.0 g Calories: 238