1 cup I Can't Believe It's Not Butter Light or Smart Balance, melted
30 Chocolate Wafer Cookies or you can use Vanilla Wafers
PREHEAT oven to 325°F if using silver 9-inch pie pan (or to 300°F if using a dark nonstick 9-inch pie pan). Mix wafer crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until well blended. Add yogurt and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in chips; pour over crust.
BAKE 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
30 Chocolate Wafer Cookies or you can use Vanilla Wafers
3 pkg. (8 oz. each) 1/3 less fat Cream Cheese, softened
3/4 cup Splenda
1/4 cup Whole Wheat Flour
1/2 cup plain Greek yogurt
1 tsp. vanilla
3 eggs
1 cup miniature semi-sweet chocolate chips
Make It
PREHEAT oven to 325°F if using silver 9-inch pie pan (or to 300°F if using a dark nonstick 9-inch pie pan). Mix wafer crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until well blended. Add yogurt and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in chips; pour over crust.
BAKE 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
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