Featured Guilt-Free Chocolate Marble Cheesecake

Ingredients

Cooking spray

1/4 cup sugar-free cookie crumbs (your choice) –or- 1/4 cup ground nuts (hazelnuts, pecans, or macadamia nuts)

1 pound (2 - 8 oz pkgs) fat-free cream cheese (at room temperature)

1/4 cup Splenda Blend for Baking (3-1/2 Tbs Splenda + 3-1/2 Tbs Sugar or all Splenda)

1/3 cup liquid egg substitute

1 whole egg (at room temperature)

2 Tbsp. fat-free sour cream

2 Tbsp. soy coffee creamer

Pinch of salt

For the Chocolate:

1 Tbs. unsweetened cocoa powder

1 Tbs. Splenda for Baking (1/2 Tbs. Splenda + 1/2 Tbs. Sugar, or all Splenda)

Instructions

Preheat the oven to 500 degrees (Yes, 500. Bear with me)

For the crust: While the oven is heating, spray a 6-inch springform pan with cooking spray. Put the crumbs in the pan, and shake it around a bit to spread the crumbs all over the bottom and about an inch up the sides of the pan. Then take a flat-bottomed drinking glass, and press the crumbs in evenly. When the oven reaches about 325 degrees, place the pan in the oven for about 5 minutes, then remove and set aside to cool.

For the filling: With an electric mixer, beat the cream cheese until light and fluffy. Add the Splenda and beat thoroughly. Beat the egg and egg substitute together with a fork, and add to the cream cheese in two portions, beating in thoroughly and scraping down the sides well after each addition. Add the remaining ingredients and beat for another minute, until the batter is smooth and well-blended.
In a glass measuring cup (only so you can actually see what you're doing) spoon about 1/2 cup of the batter. Add the unsweetened cocoa powder and the Splenda Blend for Baking. Stir together very well, making sure that it's completely blended.
Pour the plain batter into your prepared springform pan. Pour the chocolate mixture into the plain batter, using a roughly circular motion. Got extra? Just pour it in the middle.
Take a thin-bladed knife and run it through both batters, swirling as you go. Don't worry about being artistic - it's gonna be awesome!

Smack the pan on the counter several times to remove large air bubbles. They'll rise to the surface and pop. It's kind of cool, actually.

Place the pan in the 500 degree oven, on the center rack, for 5 minutes.

Turn the oven temp down to 200 degrees and keep the oven door open until the heat is reduced. Bake for an additional 20 - 30 minutes. The edges should be firm, but the cake should still jiggle.

Leaving the cake in the oven, turn off the oven and keep the door propped open. Let sit for about an hour. Remove the pan to cool on a rack till it comes to room temperature, then refrigerate for a minimum of 2 hours.

Notes:

As noted before, if you're making a full-sized 9 or 10 inch cheesecake, just double everything, including the times. No, there's no water bath. Really.

Line the removable bottom of the springform pan with foil, then put the pan back together. This will not only provide leakage insurance, but enable you to remove the finished cheesecake to a nice serving plate later, with a minimum of fuss.
Okay, about the oven heat. The idea is that the initial high heat cooks the eggs and causes the cheesecake to puff up. This will also cause a circular crack to form around the edge of the cheesecake to vent the steam. When you lower the heat, the cheesecake will sink and the "crack" pretty much disappears, and creating that rich, dense cheesecake texture we all know and love.