Light Chocolate Cheesecake

Ingredients

graham cracker crumbs  1 1/2 cups
butter, melted  1/3 cup
low-fat cream cheese, softened   3 (8-ounce) packages/ 750 gm roughly
sugar   1 cup
eggs   4
vanilla essence    2 tsp  divided
unsweetened cocoa   1/4 cup 
low-fat sour cream 1 (16-ounce tin  or 500 gm appro.
sugar   2 tbsp

Method

Preheat the oven to 350 deg  F. 

In a medium bowl, combine the graham cracker crumbs and butter; mix well.

 Press into a 10-inch springform pan, covering the bottom and sides. 

Chill while preparing the filling.

In a large bowl, blend the cream cheese and 1 cup sugar with an electric beater.

 Add the eggs one at a time, beating well after each addition. 

Add 1 teaspoon vanilla and the cocoa; mix well, then pour into the chilled crust.

Bake for 50 to 55 minutes, or until firm. 

Remove from the oven and let cool for 5 minutes. (Leave the oven on.) 

In a medium bowl, with a spoon, mix the sour cream and the remaining 2 tbsp sugar and 1 teaspoon vanilla until well combined. 

Spread over the top of the cheesecake and bake for 5 minutes.

Let cool, then refrigerate overnight before serving.

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