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Cocoa Cheesecake
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16 oz light cream cheese
3/4 cup splenda -- plus
2 tbsp splenda, divided
1/2 cup Droste Cocoa Powder or your choice
2 tsp vanilla, divided
2 large eggs
1 cup light sour cream
Pecan Crust:
1-1/2 cups pecan halves, ground fine
1/4 cup Splenda
2 tbl butter, melted
Heat oven to 375°F-190°C Fahrenheit.
Prepare crust & bake for 10 minutes; set aside. In a large mixer bowl, beat cream cheese, 3/4 cup splenda, cocoa and 1 teaspoon vanilla until well blended. Add eggs; beat well. Pour batter into prepared Pecan
Crust.
Bake 20 minutes. Remove from the oven; cool 15 minutes.
Increase oven temperature to 425°F-220°C Fahrenheit.
In a small bowl, stir together sour cream, remaining 2 tablespoons sugar and remaining 1 teaspoon vanilla until smooth; spread evenly over top of cheesecake. Bake 10 minutes; remove from oven.
Loosen cheesecake from side of pan; cool to room temperature.
Refrigerate several hours or overnight; remove side of pan.
Place on a serving plate & store covered in the fridge.
12 servings (without Crust) 4.7 carbs
Crust:
1/2 cups pecan crumbs,splenda and melted butter
or margarine. Press mixture onto bottom and halfway up the sides of a 9-inch springform pan.
Per Serving with crust: 8 grams Carbohydrate
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