-CRUST-
1 c Vanila wafers, finely crushd 1 tb Sugar
2 tb Melted butter or oleo 1 tb Cocoa
FILLING
1 tb Instant coffee powder 16 oz Regular cream cheese, soften
2 tb Kahlua 1 c Sugar
4 oz White chocolate, grated 4 Eggs
16 oz Low-fat cream cheese, soften
TOPPING
1 c Sour cream 1 ts Kahlua
2 tb Sugar 1 ts Cocoa
1. TO PREPARE THE CRUST: Combine the crumbs, melted butter, sugar and
cocoa with a fork. Press into bottom of a 9 inch springform pan.
Wrap the pan bottom in aluminum foil. Refrigerate while preparing
filling. 2. TO PREPARE THE FILLING: Bring a kettlr of water to a
boil for the water bath. Dissolve the coffee powder in the Kahlua.
Put the chocolate into the top of a double boiler and place over hot
water. When allmost melted, remove from the heat and stir until
completly melted. 3. Combine the low-fat and regular cream cheeses
and the sugar in a food processor, processing to blend. Add the
coffee mixture, the chocolate and eggs. Process just untilblended and
creamy. 4. Pour filling into crust, smoothing the top. Place the pan
in a large baking pan: pour boiling water into baking to come half
way up the sides of the springform pan. Bake in a preheated 350
degree oven for 1 hour. Remove the pan from the oven; remove
springform from the water bath. 5. TO PREPARE THE TOPPING: Stir
together sour cream, sugar and Kahlua. spread on top of the hot
cheesecoake and put back into oven for 5 min
Yields
8 servings