Marbled Cheesecake Made With Hershey's Sugar Free Chips

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 3/4 cup sugar-free cookie crumbs (recipe calls for sugar free shortbread cookie crumbs plus)
• 2 tablespoons sugar-free cookie crumbs (total of about 10 cookies)
• 1 1/2 tablespoons dark cocoa (or regular cocoa)
• 2 tablespoons splenda granular
• 3 tablespoons butter, melted (or margarine)
• 3 (8 ounce) packages cream cheese, softened
• 1 cup splenda granular
• 1/2 cup nonfat dry milk powder
• 3 eggs
• 1 cup whipping cream, divided
• 2 teaspoons vanilla extract
• 3/4 cup unsweetened chocolate chips, such as hershey's sugar free chocolate chips

Recipe

• 1 to make the shortbread chocolate crumb crust: heat oven to 350°f
• 2 stir together 3/4 cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10 cookies), 1-1/2 tablespoons hershey's special dark cocoa or hershey's cocoa and 2 tablespoons splenda. blend in 3 tablespoons melted butter or margarine, mixing well. press crumb mixture evenly on bottom of 9-inch springform pan. bake 8 minutes; cool.
• 3 to make the cheesecake: heat oven to 350°f
• 4 beat cream cheese, splenda and milk powder until smooth. add eggs, one at a time, beating well after each addition. set aside 2 tablespoons whipping cream; blend remaining whipping cream and vanilla into cream cheese mixture. set aside 3/4 cup batter; pour remaining batter into prepared crust.
• 5 place chocolate chips in medium microwave-safe bowl. microwave at high (100%) 30 seconds; stir. if necessary, microwave at high an additional 30 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. gradually blend in reserved cheesecake batter. blend in remaining 2 tablespoons whipping cream. drop chocolate batter by tablespoons over vanilla batter. swirl with knife for marbled effect.
• 6 bake 35 to 40 minutes or until almost set. remove from oven to wire rack. with knife, loosen cake from side of pan. cool completely; remove side of pan.
• 7 cover; refrigerate several hours or until chilled. garnish as desired. cover; refrigerate leftover cheesecake. 12 servings.