Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        nonstick cooking spray
     1/2  cup           chocolate wafer cookie crumbs
                        --about 8 cookies
   1      cup           sugar
     1/4  cup           all-purpose flour
   1      tablespoon    vanilla
  16      ounces        fat-free cream cheese
                        --2 tubs
  16      ounces        fat-free sour cream
   4      large         eggs
   3      ounces        sweet baking chocolate -- melted

Preparation:

1. Coat a 9-inch springform pan with cooking spray; sprinkle with chocolate wafer cookie crumbs, and set aside. 2. Preheat oven to 325øF. 3. Combine sugar and next 4 ingredients in a food processor; process just until smooth. Add eggs; process 5 seconds or just until blended (overprocessing incorporates air, which will make the baked cheesecake crack). 4. Pour half of the cheese mixture into a bowl; add melted chocolate, stirring until well blended. Spoon alternating mounds of plain and chocolate mixtures into prepared pan; swirl with a knife to create a marbled effect. Bake at 325ø for 1 hour or until almost set. Turn off oven; partially open oven door. Leave in oven 1 hour. Remove from oven; cool on a wire rack. Cover; chill 8 hours . Note: Cover remaining cheesecake with plastic wrap, and store in refrigerator up to 5 days.

Nutritional Information:

CAL218 (20 % from fat); PRO 11.2 g; FAT 4.8 g (SAT 2 g); CARB 29.5 g; FIB 0.1 g; CHOL 85 mg; IRON 0.5 mg; SOD 295 mg; CALC 134 mg.