Triple Chocolate Cheesecake Lightened Up

Another Thanksgiving dessert, this was my (Daughter) first time to make a cheesecake the real way.  Sure, I've done Jell-O No Bake, but the whole concept of using a springform pan and baking the cheesecake was new to me.  Because we had three desserts at Thanksgiving, one had to be lightened up at least a little.  So here is a lightened version of one of my favorite indulgences.  All the richness and texture of a traditional cheesecake, with only a fraction of the waist expansion.  This recipe is based on the Triple Chocolate Cheesecake recipe found in the Weight Watchers cookbook, "All Things Sweet."

For the crust:
1/4 cup sugar
1 tbsp stick margarine
1 tbsp egg white
1 1/3 cup chocolate graham cracker crumbs (about 16 whole crackers)
Cooking spray

For the filling:
3 tbsp dark rum
3 (1 oz) squares semisweet chocolate
1/4 cup chocolate-flavored syrup (see step 3)
1 (8 oz) block fat-free cream cheese, softened
1 (8 oz) package Neufchatel cheese or light cream cheese, softened
1 cup sugar
2 tbsp unsweetened cocoa
1 tsp vanilla extract
1/4 tsp salt
2 large eggs

For the topping:
1/2 cup low-fat sour cream
1 tbsp sugar
2 tsp unsweetened cocoa

1.  Preheat oven to 350 degrees F.

2.  Place first 3 ingredients in a bowl; beat at a medium speed of a mixer until blended.  Stir in crumbs.  Spray 9-inch springform pan with nonstick cooking spray.  Press mixture into bottom and 1 inch up sides.  Bake at 350 for 10 minutes.  Let cool on a wire rack.  Reduce oven temperature to 300 degrees.

3.  At this point I realized I had no chocolate syrup, and it was 25 degrees outside on Thanksgiving morning, and I wasn't going out on the hunt for chocolate syrup.  So I made my own.  I can't remember where I found the recipe, but it is listed below.  SO much better than store-bought.  Once you've made the chocolate syrup, set aside in refrigerator, and proceed with making the cheesecake.

4.  Combine rum and chocolate squares in the top of a double boiler.  Cook over simmering water 2 minutes or until chocolate melts, stirring frequently.  Remove from heat; add chocolate syrup, stirring until smooth.

5.  Place cheeses in a large bowl; beat at medium speed of a mixer until smooth.  Add 1 cup sugar, 2 tbsp cocoa, vanilla, and salt; beat until smooth.  Add rum mixture; beat at low speed until well blended.  Add eggs, 1 at a time, beating just until blended after each addition (do not overmix or cake will crack!)

6.  Pour cheese mixture into prepared pan; bake at 300 degrees for 40 minutes or until almost set (cake will still jiggle in center but will firm up as it cools.)  Combine sour cream, 1 tbsp sugar, and 2 tsp cocoa; stir well.  Turn oven off; remove cheesecake from oven.  Spread sour cream mixture over cheesecake; return cheesecake to oven.  Let stand for 45 minutes in oven with the door closed.

7.  Remove cheesecake from oven; run a knife around edge of cake to loosen cake from pan.  Let cool to room temperature.  Cover and chill at least 8 hours.  You can cut into it sooner, but something happens during the 8 hour chilling time that transforms this cheesecake from average to Holy COW!!!  Garnish w/ chocolate curls, if desired.  Also note:  I covered the cheesecake w/ Saran Wrap while it was chilling in the fridge.  Condensation formed on the Saran Wrap, and dripped down onto the cake, causing a little discoloration.  If you are concerned about aesthetics, don't cover while chilling. 

Chocolate Syrup Recipe
Ingredients:
1/2 cup cocoa powder
1 cup water
2 cups sugar
1/8 tsp salt
1/4 tsp vanilla

Instructions:
Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean container, and store in the refrigerator.  Should keep for several months.  Yields two cups.