Chocolate Cheesecake
1 1/2 cup Splenda (I used Whey Low)
8oz Fat Free Cream Cheese
16oz Neufchatel Cream Cheese
6oz Bakers Bittersweet Chocolate Squares
3/4 cup Fat Free Sour Cream
3 Eggs
Preheat oven to 400 degrees.
Melt chocolate in micro. Cool. Mix all cream cheeses and Splenda until light and fluffy. Add melted chocolate. Add one egg at a time. Fold in sour cream. Spray spring form pan with Pam and pour in batter. Bake at 400 degrees for 10 minutes then turn down to 200 degrees for 40 minutes. Cool completely then refrigerate.
I think it should be for Phase 2 and 3 but it worked for me on Phase 1.