Healthy Cheesecake? Seriously?

I was entertaining last night, and could not for the life of me think of what to make for dessert.  I wanted something decadent, preferably with lots of chocolate.  But, at the same time, I didn't want to completely fall off the wagon.  What to do?  Of course: go to my newly-appointed kitchen bible (a.k.a. The New American Heart Association Cookbook).  Honestly, I have yet to find a recipe that I haven't liked in that book.  As I was flipping through the pages, I came across the pièce de résistance: Chocolate Swirl Cheesecake.  Of course, I had to try it out -- and it was fabulous.  And since all you have to do is type "cheesecake" to find the recipe when you search inside the book on Amazon, I have no qualms about sharing it here.  :)


Chocolate Swirl Cheesecake

Vegetable Oil Spray
1/3 cup crushed chocolate graham cracker crumbs (about 9 small rectangles)
12 oz. fat-free cream cheese, softened
4 oz. reduced-fat cream cheese, softened
3/4 cup splenda
3/4 cup egg substitute
8 oz. fat-free sour cream
1 tsp. vanilla extract
1/3 cup unsweetened cocoa powder
1/4 cup fat-free caramel apple dip

Preheat oven to 325 F.  Spray a 9-inch springform/round cake pan with vegetable oil spray.  (If using a cake pan, line the bottom of pan with parchment paper and spray again.)  Sprinkle graham cracker crumbs on the bottom of the pan and set it aside.
In a large mixing bowl, beat the cream cheeses and splenda on medium-high setting until light and fluffy, about 3 minutes.
Add egg substitute and beat on medium until combined.
Add sour cream and vanilla.  Beat on medium until smooth (about 30 seconds).  Remove 1 cup of batter and set it aside.
Stir cocoa powder into the remaining batter and beat on medium setting for about 30 seconds (or until combined).  Pour half of the chocolate batter into the pan (no need to spread it over the bottom of the pan).  Pour half of the white batter onto the chocolate batter.  Spoon half of the caramel dip onto the white batter.  Pour remaining chocolate batter into the pan.  Drop spoonfuls of the remaining white batter onto the chocolate batter.  Spoon the remaining caramel dip on top.  Gently shake the pan back and forth to distribute the batter evenly.  With a sharp knife, lightly swirl the batter to create a marbled effect.  (Don't overswirl, or you'll have no pattern.)
Bake for 55 minutes, or until the center is just set.  Put the pan on a cooling rack and let it cool for 1 hour.  Then refrigerate for at least 3 hours.
Run a knife along the inside of the pan.  Release the side of the springform or invert cake pan onto a plate.
Serves: 12.


Notes:

• The original recipe called for sugar -- I used splenda, and it came out just fine.
• If you're in an area that sells Walden Farms caramel dip, use it.  I did, and it was just as good as the regular caramel apple dip.  Best part is, no calories!
• The best part: for those of you on Weight Watchers, 1/12 of this cheesecake is... wait for it... 3 PointsPlus.  If you use Walden Farms caramel, it goes down to 2.