Chocolate-Swirled Cheesecake

Ingredients:

• 1/2 cup low-fat graham-cracker crumbs
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 3 cups reduced-fat ricotta cheese
• 1 tsp vanilla extract
• 4 eggs
• 1/2 cup sugar
• 1/2 cup sugar substitute
• 1/3 cup evaporated milk
• 2 1/2 oz. semi-sweet chocolate, melted

Makes 12 Servings

1. Preheat the oven to 325 F. Coat a 9" springform pan with cooking spray. Sprinkle the bottome of the pan with graham craker crumbs, cinnamon and nutmeg.
2. In a large bowl, with an electric mixer on medium speed, beat the cheese until light and fluffy. Add the eggs, sugar, sugar substitute, vanilla and milk and beat for 4 minutes, or until the mixture is smooth. Pour 2 cups of the batter into a small bowl and beat the melted chocolate into it.
3. Pout the plain batter into the prepared pan. Top with the chocolate batter. Using a knife, swirl the batters to create a marbled effect. Place the pan inside a larger one filled with 1" of water.
4. Bake for 45 minutes, or until the edges are lightly browned and the center is nearly set. Cool on a rack for 30 minutes, then refrigerate overnight.

WW POINTS VALUE: 4pts

Note: This recipe appears in the South Beach Diet Cookbook. Every now and then you have a craving for something sweet and delicious and this treat really hit the spot. I added a few ingredients to this recipe to make it more irresistable. I added the cinnamon and nutmeg to the graham cracker crust t give the crust more flavor. I also added the vanilla to the ricotta mixture to kick it up a notch. What's cheesecake without a hint of vanilla? This South Beach Cheesecake is very fluffy because it's made from ricotta cheese and not the traditional cream cheese; however, it is a heavenly delight.