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1
Crust: In a large bowl, combine all the ingredients except the water.
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2
Beat the mixture until it is creamy.
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3
Add the water 1 Tbsp.
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4
at a time until dough holds together{adding water may not be necessary}.
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5
Form the dough into a flat disk, wrap in wax paper, then chill for at least 30 minutes.
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6
Press the dough into a 10-inch springform pan, going up the side of pan 1/2-inch.
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7
Using a fork, prick the dough all over.
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8
Freeze for 1 hour, then bake at 350 degrees F.
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9
for 20-25 minutes or until firm to the touch.
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10
Cool completely before filling.
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11
Cheesecake: Preheat oven to 450 degrees.
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12
Place the cream cheese, sour cream and 2-tsp.
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13
vanilla in large mixer bowl, beat on medium speed until smooth.
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14
Add Splenda and beat until incorporated.
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15
Add flour, 1 teaspoon at a time, blending well.
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16
Add eggs, beat well.
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17
In a small bowl, combine cocoa and 1/4 cup Splenda.
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18
Add the canola oil, 1/2-tsp.
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19
vanilla and 1-1/2 cups of the cream cheese mixture, mix until well blended.
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20
Alternately layer plain and chocolate mixtures into prepared crust, ending with dollops of the chocolate on top, gently swirl with knife or spatula for a marbled effect.
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21
Bake at 450 degrees for 10 minutes.
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22
Without opening the oven door, lower temperature to 250 degrees and continue cooking for 30 minutes more.
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23
Without opening oven door, turn off heat and let cheesecake sit in oven for 30 minutes.
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24
Remove from oven and loosen sides with knife.
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25
Let cool and chill.
