Source: dLife

A savory black bean and herb cheesecake.

Servings

4 Tortilla, flour
24 oz fat free cream cheese , room temperature (three 8-ounce packages)
1.5 cup liquid egg substitute (or six raw eggs)
15 oz low sodium canned black beans , rinsed, drained
0.5 whole jalapeno pepper , finely chopped
2 tbsp fresh chopped onion , finely
2 medium garlic cloves , minced
2 tsp Worcestershire sauce
2 tsp ground cumin
0.5 tsp ground oregano
0.5 tsp chili powder
0.5 tsp salt (optional)
0.5 tsp ground cayenne (red pepper)
1 cooking spray
1 cup Salsa

1 Preheat oven to 300 degrees F.
2 Arrange tortillas in a 9-inch, greased springform pan to form a crust.
3 Using an electric mixer, beat cream cheese until fluffy; beat in egg substitute. Stir in beans, chili, onion, garlic, Worcestershire sauce, cumin, oregano, chili powder, salt, and cayenne pepper.
4 Spoon mixture into springform pan. Bake 1 3/4 to 2 hour, or until the mixture sets. Let cool and chill overnight.
5 Coat a frying pan with cooking spray and heat over medium heat. Cook wedges of cheesecake over medium-low heat until both sides are golden. Serve with salsa on the side.

If desired, serve at room temperature instead of heating as in step 5.