Fabulous milk chocolate cheesecake studded with chocolate chips and garnished with my Creme Fraiche recipe.
Almond Crust:
1 cup ground almonds (250 mL)
1 SPLENDA® packet
1 egg white
1 cup ricotta cheese (250 mL)
16 oz regular cream cheese, (500 g)
1 1/2 cups SPLENDA® Granular (375 mL)
1/3 cup Dutch cocoa (75 mL)
1/4 cup sour cream (50 mL)
2 tsp vanilla extract (10 mL)
1/8 tsp salt (0.5 mL)
3 eggs
1 cup sugarless chocolate chips, (250 mL)

Almond Crust: In small bowl, combine ground almonds, SPLENDA® and egg white. Spread in bottom of 9-inch (23 cm) springform pan. Cover with plastic wrap and press out evenly; remove wrap. Bake in 350°F (180°C) oven 10 minutes. Cover with foil and bake 5 more minutes.

Filling: In food processor with sharp blade or in blender, process ricotta cheese until smooth. Add cream cheese; process. Add SPLENDA® Granular, Dutch cocoa, sour cream, vanilla extract and salt. Add eggs one at a time while processing, just until combined. Stir in chocolate chips. Spray sides of springform pan with nonstick cooking spray. Pour cheesecake batter over baked crust.

Bake in 350°F (180°C) oven 40 to 45 minutes, or until firmly set around edges and softly set in center.

Variation: Chocolate Raisin Cheesecake: Omit chocolate chips and substitute 1/2 cup (125 mL) plump, seedless California raisins, snipped in half.
Yield: 16 servings. 1 serving: (8.7 g Carbs)