Source: dLife

Creamy cheesecake with a hint of coffee flavor baked over graham cracker crumbs

Servings

0.75 cup Cracker Crumbs, graham, plain
1 tbsp unsweetened cocoa powder
14 tbsp sugar , divided
2 tbsp margarine , melted
8 oz low fat cream cheese
8 oz fat free cream cheese , softened
0.33 cup white all purpose flour
1 tbsp cornstarch
1 eggs
2 tbsp instant coffee granules
1 tsp vanilla extract
0.33 cup fat free sour cream
0.5 cup fat free milk
4 egg whites

1 Preheat oven to 325 degrees F. Dissolve the coffee in the vanilla extract and set aside.
2 In a small bowl, mix the graham cracker crumbs, cocoa, 2 tablespoons sugar, and melted margarine. Press into the bottom of a 9-inch spring form pan.
3 In a large mixing bowl, mix both of the cream cheeses, flour, cornstarch, remaining 8 tablespoons (1/2 cup) sugar, egg, and the coffee dissolved in vanilla, beating until well mixed.
4 Add the sour cream and milk, mixing well. In a separate bowl, beat the egg whites until stiff, gradually adding the remaining 4 tablespoons (1/4 cup) sugar, and fold into the cream cheese mixture. Pour the mixture over the crust in the spring form pan, and bake for 1 hour.
5 Leave in the oven with the door slightly open for 1 more hour, and refrigerate for at least 2 hours before serving.