Chocolate Cheesecake

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   Directions

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   For Crust, spray bottom of a 9-inch springform pan. Sprinkle

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   almonds over bottom, patting gently onto pan; set aside.

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   For Cheesecake, beat cream cheese and Equal in mixing bowl on

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   medium speed of mixer until smooth and well combined. Mix in

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   eggs, egg whites and salt. Fold in sour cream and vanilla until

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   combined. Gently mix in chocolate until blended. Pour batter over crust.

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   Bake in preheated 325F oven 40 to 45 minutes or until center of

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   cake is almost set. Cool on wire rack. Gently run metal spatula

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    around rim of pan to loosen cake. Let cheesecake cool completely.

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    Cover and refrigerate several hours or overnight. To serve, remove

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    side of pan. Garnish top of cheesecake with fresh raspberries and

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    mint, if desired. Cut cake into wedges.

No additional tips available.