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Triple Chocolate Cheesecake

8 servings

Ingredients

1 1/4 cups + 1 tablespoon granulated sugar, divided
1 tablespoon light butter or Benecol
1 tablespoon egg white
1 1/4 cups chocolate graham cracker crumbs (about 16 crackers)
Vegetable cooking spray
3 tablespoons dark rum
3 (1 oz) squares semisweet chocolate
1/4 cup chocolate syrup
8 ounce package nonfat cream cheese, softened
8 ounce package Neufchatel cheese, softened
4 tablespoons unsweetened cocoa, divided
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1/2 cup low-fat sour cream
Chocolate curls or leaves, optional

Directions

Preheat oven to 350°. Lightly coat an 8" spring form pan with cooking spray.
Place 1/4 cup sugar, butter and egg white in a bowl; beat at medium speed until blended. Add crumbs and stir well. Firmly press mixture into bottom and one inch up the sides of prepared pan. Bake at 350° for 10 minutes. Cool on a wire rack.
Combine rum and chocolate squares in the top of a double boiler. Cook over simmering water for two minutes or until chocolate melts, stirring frequently. Remove from heat, add chocolate syrup, stir until smooth. Reduce oven to 300°.
Place softened cheeses in a large mixer bowl. Beat at medium speed until smooth. Add 1 cup sugar, 2 tablespoons cocoa, vanilla and salt; beat until smooth. Add rum/chocolate mixture; beat at low speed until well blended. Add eggs, one at a time; beat well after each addition.
Pour mixture into prepared pan. Bake at 300° for 40 minutes or until almost set. In a small bowl, combine sour cream, one tablespoon of sugar and 2 tablespoons cocoa; stir well.
Spread mixture over cheesecake. Turn oven off, and let cheesecake stand for 45 minutes in oven with door closed.
Remove cheesecake from oven, and cool to room temperature. Cover and chill for at least 8 hours. If desired, garnish with chocolate curls or leaves.