Mocha Chocolate Cheesecake

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=225967

Yield

16 servings (serving size: 1 wedge)

Ingredients

• Crust:
• 1 cup packaged chocolate cookie crumbs (such as Oreo)
• 2 tablespoons sugar
• 1 tablespoon butter or stick margarine, melted
• Cooking spray
• 
  Filling:
• 1/2 cup Dutch process cocoa
• 1/3 cup Kahlua (coffee-flavored liqueur)
• 3 (8-ounce) blocks fat-free cream cheese, softened
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 1/2 cup low-fat sour cream
• 1 1/4 cups sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 large egg whites
• 16 chocolate-coated coffee beans (optional)

Preparation

Preheat oven to 325°.

To prepare the crust, combine the first 3 ingredients in a bowl; toss with a fork until moist. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray.

To prepare filling, combine cocoa and Kahlua, and stir well with a whisk. Beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/4 cups sugar, flour, and vanilla; beat well. Add eggs and egg whites, 1 at a time, beating well after each addition. Stir in cocoa mixture.

Pour mixture into prepared pan; bake at 325° for 1 hour and 5 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Garnish with coffee beans, if desired.