YIELD Makes 10 servings
INGREDIENTS
2 packages (8 ounces each) cream cheese, softened 2 eggs 1/3 cup plus 2 teaspoons sucralose-based sugar substitute, divided 2 tablespoons honey 3 teaspoons vanilla, divided 2 tablespoons unsweetened cocoa powder 1 cup whipping creamPREPARATION:
- Preheat oven to 350°F. Spray 8-inch round cake pan with nonstick cooking spray. Cut 8-inch parchment paper or waxed paper circle to fit bottom of pan. Place paper in pan; spray lightly with cooking spray.
- Beat cream cheese, eggs, 1/3 cup sugar substitute, honey and 2 teaspoons vanilla in large bowl with electric mixer at medium speed 2 to 3 minutes or just until well blended. With mixer running at low speed, beat in cocoa until well blended. Do not overbeat.
- Pour batter into prepared pan. Bake 35 to 40 minutes or until center is set. Cool 10 minutes on wire rack; run thin knife around edge of cheesecake to loosen. Cool completely.
- Invert cheesecake onto plate. Remove parchment paper. Place serving plate over cake; invert cake top side up. Cover loosely with plastic wrap. Refrigerate at least 4 hours or overnight.
- Beat cream, remaining 2 teaspoons sugar substitute and 1 teaspoon vanilla in small deep bowl with electric mixer at high speed until stiff peaks form. Serve with cheesecake.