Try this recipe for Chocolate Crusted Cheesecakes and you can have your cake and eat it too!

Ingredients

3/4 cup chocolate wafer crumbs
1 (8 ounce) package fat-free cream cheese, softened
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup SPLENDA® No Calorie Sweetener, Granular
3 large eggs, separated
1 teaspoon vanilla extract
Optional Garnish: fresh raspberries

Topping
1/2 cup fat-free sour cream
1 tablespoon SPLENDA® No Calorie Sweetener, Granular
1/2 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F. Lightly spray 3 (12-cup) miniature muffin tins with vegetable cooking spray. Sprinkle each muffin cup with 1 teaspoon chocolate wafer crumbs. Turn pans upside down, and discard excess. Set aside.
Beat cream cheese at high speed with an electric mixer until creamy; gradually add 1/2 cup SPLENDA® Granulated, and beat until at medium speed with an electric mixer about 2 minutes or until light and fluffy. Add egg yolks and vanilla; beat at low speed just until blended.
Beat egg whites until stiff peaks form. Gently fold into cream cheese mixture; spoon into prepared pans.
Bake 15 minutes; spoon about 1/2 teaspoon topping on each cheesecake. Bake 5 additional minutes. Remove to wire racks to cool. Chill thoroughly before removing from pan. Garnish, if desired.
Topping directions: COMBINE sour cream, 1 tablespoons SPLENDA® Granulated, and vanilla extract. Exchanges per serving: 1/2 Fat.
Prep Time: 15 Minutes Cook Time: 20 Minutes
Serves: 36 Submitted by: Makers of SPENDA® Sweetener Products

Nutritional Information Servings Per Receipe: 36

Amount Per Serving
Calories:
45
Calories from Fat:
20
Total Fat:
2g
Saturated Fat:
1g
Cholesterol:
20mg
Sodium:
75mg
Total Carbs:
4g
Dietary Fiber:
0g
Sugars:
1g
Protein:
3g