Blackbottomed Mockahlua Cheesecake

YIELD: 12 servings

INGREDIENTS:

BLACKBOTTOM LAYER

• 3 sugar-free dark chocolate bars (about 1.5 ounces each)
• 1/4 cup heavy cream
• 1 Almond Crust, prebaked in a springform pan

MOCKAHLUA FILLING

• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup Splenda
• 3/4 cup sour cream
• 1 tablespoon vanilla extract
• 4 eggs
• 1/3 cup Mockahlua

INSTRUCTIONS:

1. Preheat the oven to 325°F.
2. In a heat diffuser or double boiler, melt the chocolate bars over the lowest possible heat. Stir in the cream until well blended. Pour the mixture over the crust and spread it evenly.
3. In a large bowl, use an electric mixer to beat the cream cheese until smooth. Add the Splenda and sour cream, and mix well. Beat in the vanilla and eggs one at a time, until smooth and creamy. Lastly, mix in the Mockahlua.
4. Pour the cream cheese mixture into the chocolate-coated crust. Place the cake in the oven and position a pie pan of water on the rack below it or on the floor of the oven. Bake for 1 hour.
5. Allow the cake to cool in the pan on a wire rack. Chill it well before serving.

PER SERVING:

• 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 18 grams of protein. (Analysis includes crust, but omits the polyols in the sugar-free chocolate.)