Light cream cheese, egg product, and fat-free sour cream lower the fat in this lighter version of a classic cheesecake. Melted chocolate bars turn it into an even more indulgent dessert.
For crust, in a mixing bowl, stir together the crushed crackers, the walnuts or pecans, and the sugar. Add 1 egg white and butter or margarine. Toss together. Press onto the bottom and 1 inch up the sides of a 9-inch springform pan. Set aside.
For filling, in a large mixing bowl beat the cream cheese with an electric mixer on medium speed until smooth. Add the 1 cup sour cream, sugar, cocoa powder, melted chocolate, and 1 teaspoon vanilla. Beat on low speed until combined. Add the egg product or egg whites. Beat until combined.
Pour the cheesecake filling into the prepared crust. Place the springform pan on a shallow baking pan in the oven.
Bake the cheesecake in a 325 degree F oven for 55 to 65 minutes or until center appears nearly set when you shake it gently. Cool in the pan for 15 minutes. Loosen crust from the sides of the pan. Cool for 30 minutes more; remove the sides of pan. Cool.
Cover and chill cheesecake for at least 4 hours or up to 24 hours. Before serving, combine the 1 cup non-fat sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla; spread over top of cheesecake. Top with additional nuts and serve with fruit, if you like. Makes 12 servings.