Cape Cod Cran-Orange Cheesecake With Chocolate Crust

Crust:
9 whole chocolate graham crackers (about 5 ounces)
2 tablespoons semi-sweet chocolate chips
2 tablespoons no-trans-fat margarine (8 grams fat per tablespoon)

Filling:
4 (8-ounce) blocks of light cream cheese
1 cup granulated sugar
1/2 cup Splenda
3 tablespoons unbleached white flour
2 large eggs
1/2 cup egg substitute
2 teaspoons finely chopped orange peel (or zest)
2 teaspoons vanilla extract

Topping:
1/3 cup granulated sugar
3 tablespoons Splenda
3 tablespoons water or cranberry juice
1 teaspoon cornstarch dissolved in 1 tablespoon water or cranberry juice
2 cups fresh or frozen cranberries
1 teaspoon finely chopped orange peel (or zest)

Preheat oven to 325 degrees. Coat the sides and bottom of a 9-inch
springform pan with canola cooking spray.
In food processor, pulse graham crackers and chocolate chips into crumbs.
Add no-trans-fat margarine and pulse until nicely blended and moist. Press
the mixture into prepared springform pan. Bake about 8 minutes. Cool.
Increase oven to 350 degrees. Wrap 2 layers of heavy-duty foil around the
underside and sides of the springform pan.
Using electric mixer, beat light cream cheese, 1 cup sugar and 1/2 cup
Splenda until light. Beat in the flour. Beat in the eggs, one at a time.
Beat in the egg substitute, 1/4-cup at a time, scraping the sides of the
bowl to incorporate all the ingredients. Then beat in the orange peel and
vanilla just until blended.

Pour filling into crust and place springform pan in a large roasting pan.
Fill roasting pan with enough hot water to come halfway up the sides of
the springform pan. Bake until the filling is just set in center but still
moves slightly - about 55 minutes. Remove cheesecake from water bath and
transfer to a rack to cool completely (about 4 hours). Cover and chill
overnight. For the topping, heat 1/3 cup sugar, 3 tablespoons Splenda and
3 tablespoons water in a medium saucepan over medium-low heat stirring
frequently until sugar dissolves. Increase the heat to medium, stir in the
cornstarch mixture and bring to a simmer. Add cranberries and, stirring
often, continue to cook until the berries begin to pop (about 3 minutes).
Remove from heat and stir in orange peel. Cool completely. Cover and chill
overnight. After chilling overnight, remove sides of the springform pan
and place the cheesecake on a serving plate. Top with the cranberry
mixture and serve.

Makes 12 servings.



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