Well here's one for starters that I just found. Sorry, but I don't have any nutritional data for it right now.
Quote:
Chocolate Cheescake Recipe
CRUST:
1/2 cup finely ground almonds
CHEESECAKE:
3 packages (8 ounces each) reduced fat cream cheese, softened
1-1/4 cups Equal® Spoonful*
2 eggs
2 egg whites
1/4 teaspoon salt
1 cup reduced fat sour cream
2 teaspoons vanilla
4 ounces (4 squares) semi-sweet chocolate, melted and cooled
Fresh raspberries, optional
Fresh mint, optional
* May substitute 30 packets Equal sweetener.
For Crust :
Spray bottom of a 9-inch springform pan. Sprinkle almonds over bottom, patting gently onto pan; set aside.
For Cheesecake:
Beat cream cheese and Equal® in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and salt. Fold in sour cream and vanilla until combined. Gently mix in chocolate until blended. Pour batter over crust.
Bake in preheated 325°F oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight. To serve, remove side of pan. Garnish top of cheesecake with fresh raspberries and mint, if desired. Cut cake into 16 wedges
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I make one that's a no-bake jello cheesecake. I just make it up in my head, so give me some time to write it all down with specific measurements and all.
07-19-2006
Cheesecake? 
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