Chocolate Cheesecake

Ingredients:
One (5.25 ounce) package sugar-free chocolate graham crackers, crushed
1/3 cup reduced-calorie margarine, melted
1/4 teaspoon ground cinnamon
Cooking spray
1 (.25 ounce) envelope unflavored gelatin
1 cup fat-free milk
2 1/2 (8 ounce) packages 1/3-less-fat cream cheese (Neufchatel), softened
2 teaspoons vanilla extract
14 tablespoons granulated sugar substitute with aspartame (such as Equal Spoonful)
1/4 cup unsweetened cocoa
5 (0.6 ounce) sugar-free chocolate wafer bars, coarsely chopped (such as Sweet 'N Low)

Directions:
Combine first three ingredients, stirring well. Press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350 degrees for 8 minutes. Remove from oven; let cool on a wire rack.

Sprinkle gelatin over milk in a small saucepan; let stand one minute. Cook over low heat, stirring until gelatin dissolves, about two minutes. Let cool slightly.

Beat cream cheese at medium speed of an electric mixer until creamy. Add vanilla, beating well. Add gelatin mixture, beating until smooth. Add sugar substitute and cocoa; beat just until blended. Pour mixture into prepared crust. Cover and chill at least three hours or until set. Before serving, top with chopped wafers.

Recipe makes four servings.

Calories: 238
Fat: 16.5g
Saturated Fat: 8.4g
Protein: 8.1g
Carbohydrate: 20.8g
Fiber: 1.5g
Cholesterol: 36mg
Sodium: 308mg
Exchanges:  11/2 Starch, 3 Fat