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1
In a food processor or blender, grind the plain chocolate wafers into fine crumbs.
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2
Generously coat a 8 1/2 inch or 9 inch springform pan with nonstick cooking spray.
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3
Pour the crumbs into the pan and tilt to coat the bottom and the sides evenly.
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4
Set aside.
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5
Preheat oven to 350F (180C).
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6
With an electric mixer, beat the fat-free cream cheese until soft.
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7
Add the sugar, cocoa, vanilla extract and raspberry preserves and continue beating until the ingredients are incorporated.
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8
Add the egg substitutes, fat free sour cream and salt and continue beating until no lumps remain and mixture is smooth and liquid.
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9
You may have to beat the mixture for several minutes to reach this consistency.
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10
Pour the batter into the prepared pan.
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11
Place in oven and immediately reduce oven temperature to 300 degrees.
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12
Bake for one hour, or until center is set and firm to the touch.
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13
Turn off oven and allow cheesecake to stay in cooling oven for one hour longer.
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14
Remove and cool completely.
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15
Refrigerate overnight before serving.
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16
To make the raspberry sauce, puree the raspberries in a food processor or blender.
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17
Strain the pulp through a tea strainer, Pressing to remove all the seeds.
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18
Discard seeds.
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19
Place the cornstarch in a saucepan and stir in the raspberry juice.
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20
Bring to a boil, stirring constantly until thickened.
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21
Remove from heat immediately to prevent lumps from forming.
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22
Cool and chill.
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23
Serve one tablespoon of sauce on top of each slice of cheesecake.
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24
Cake can also be frozen for two to three weeks before serving.
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25
To serve, thaw for 2 days in the refrigerator, then allow to come to room temperature before slicing.
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26
Makes 10 servings Per serving, including raspberry sauce: Calories 254, Fat 3.7 grams, Cholesterol 11.3 milligrams, Sodium 405 milligrams
