Low Carb Marbled Cheesecake
FILLING
3 8oz packages nonfat cream cheese, softened
1 cup nonfat sour cream
1 1/4 cups granulated sugar
1 Tsp vanilla extract
1 tablespoon all purpose flour
2 large eggs
2 squares semi sweet chocolate, melted
CRUST
1 cup chocolate water crumbs (about 18 wafers)
1 tablespoon unsalted butter, margarine or butter substitute
Preheat oven to 325 degrees. To prepare crust, in a small bowl, combine crumbs and butter. Mix well.
Press into bottom of and 8 inch springform pan. Wrap outside of pan with heavy duty foil. Set aside.
In a large mixing bowl, using and electric mixer set on medium speed, beat cream cheese and sugar for 2 minutes.
Beat in sour cream, flour and vanilla. Add the eggs, 1 at a time, beating well after each addition.
Transfer 1 1/2 cup batter to a small bowl. Stir in chocolate. Spread half of vanilla batter over crust.
Top with half of chocolate batter. Spoon remaining vanilla batter over chocolate batter.
Top with remaining chocolate batter. Using a knife, gently swirl batters together. Place pan in a shallow roasting pan;
add enough boiling water to come half way up sides of springform pan. Bake until just set, about 1 hour 15 minutes.
Place pan on a wire rack and cool to room temperature. Cover and chill for 4 hours.
Note: reduce the sugar substituting Splenda brand sugar substitute cup for cup.