Cappuccino Cheesecake With Fudge Sauce

1 1/2 cups reduced-fat chocolate wafer crumbs (about 50 cookies)

3 tablespoons butter or stick margarine, melted

2 tablespoons sugar

Cooking spray

1 cup sugar

3 tablespoons all-purpose flour

2 (8-ounce) blocks fat-free cream cheese

2 (8-ounce) blocks 1/3-less-fat cream cheese

2 large eggs

2 large egg whites

2 tablespoons instant espresso or 1/4 cup instant coffee granules

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1 1/2 cups fat-free hot fudge topping, divided




Preheat oven to 325 degrees F. Combine first 3 ingredients in a small bowl; firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325 degrees F for 10 minutes; cool on a wire rack.


Preheat oven to 450 degrees F. Place 1 cup sugar, flour, and cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add eggs and egg whites, 1 at a time, beating well after each addition. Add espresso, vanilla, and cinnamon; beat well. Pour cheese mixture into prepared crust; spoon 4 mounds of fudge topping (2 tablespoons each) onto cheese mixture; swirl mixtures together using a knife. Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F (do not remove cheesecake from oven); bake an additional 1 hour or until almost set.


Remove cheesecake from oven, and cool to room temperature. Cover and chill at least 8 hours. Drizzle 1 tablespoon fudge topping onto each of 16 plates; top each with 1 cheesecake wedge.