Low Fat Chocolate Cheesecake

By Mark -
Okay, so calling this "low fat" isn't totally accurate because there's still a fair amount of fat.  But, it's quite a bit less than the original recipe, so I'm sticking with the name.  This was originally an Instant Pot recipe.  I cut out some fat, increased the cake size, and replaced the Instant Pot with a regular oven.

Crust

30 Oreos, filling removed, crushed
1 ½ tablespoons sugar
3 tablespoons melted butter

Filling

3 8-ounce packages low fat cream cheese
1 8-ounce package Neufchatel cream cheese
1 cup sugar
2 teaspoons vanilla extract
2 cups (12 ounces) semi-sweet chocolate chips
1 cup light sour cream
2 tablespoons cocoa powder
2 large eggs
3 large egg whites

Allow all cold ingredients to come to room temperature.

Preheat oven to 350.  Prepare a 9 inch spring form pan using oil spray and parchment paper.

Mix the crust ingredients and press into the bottom of the pan.  Put the pan in the freezer while you make the filling.

Microwave the chocolate chips and sour cream together, stirring occasionally, until melted.  Let cool until lukewarm.

Combine the cream cheese, sugar, and vanilla and mix on medium-high speed until smooth (about 5 minutes).  Add the chocolate mixture and cocoa powder and mix well.  Add the eggs and mix just until combined.

Line the outside of the pan with foil.  Pour the filling into the pan.  Place the pan inside a larger pan.  Add water to the outer pan until it comes a quarter of the way up the inner pan.  Bake for 70 minutes, then turn off the oven and leave the cheesecake in the oven for 20 more minutes.  Allow to cool, then cover and chill overnight.

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