- Crust:
- 1 1/4 cups graham cracker crumbs
- 1/4 cup finely chopped pecans
- 1/3 cup butter, melted
- Filling:
- 1 (8 ounce) package semi-sweet chocolate squares
- 4 (8 ounce) packages cream cheese, softened
- 1 cup SPLENDA® No Calorie Sweetener, Granulated
- 4 large eggs
- 2 teaspoons vanilla extract
- sweetened whipped cream (optional)
- Crust Directions: PREHEAT oven to 350 degrees F. Lightly grease a 9-inch springform pan. Set aside.
- Combine graham cracker crumbs, chopped pecans, and butter, mixing well. Press mixture into bottom and 1 1/4-inch up sides of prepared pan. Bake 10 minutes or until lightly browned. Cool on a wire rack.
- Filling Directions: COOK chocolate over low heat, stirring constantly until chocolate melts. Set aside to cool.
- Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1 1/2 cups SPLENDA(R) Granulated Sweetener, beating well.
- Add eggs, one at a time, beating just until yellow disappears. Add vanilla and beat at low speed until blended.
- Pour half the batter into prepared crust. Pour one-half melted chocolate mixture to within 1-inch of edge. Top with remaining batter. Drizzle with remaining chocolate. Swirl chocolate with a knife. Place cheesecake on a baking sheet.
- Bake 1 hour or until set. Cool on a wire rack. Serve chilled with sweetened whipped cream, if desired.