Chocolate-Berry Cheesecake

Today I am posting two different versions of cheesecake. Both are diabetic friendly. The first one I posted was a Chilled Cherry Cheesecake. This one is a bit richer than the previous one I posted, but none the less is still diabetic friendly. Oh and don't worry if your cheesecake starts to show "cracking" while baking. It's okay. This recipe serves 16.

Ingredients:

• 1 cup chocolate wafer crumbs
• 1 container (12 ounces) fat-free soft cream cheese
• 1 package ( 8 ounces) reduced-fat cream cheese
• 2/3 cup sugar
• 1/2 cup cholesterol-free egg substitute
• 2 tablespoons fat-free (skim) milk
• 1 1/4 teaspoons vanilla
• 1 cup mini semisweet chocolate chips
• 2 tablespoons no-sugar-added raspberry fruit spread
• 2 tablespoons water
• 2 1/2 cups fresh strawberries, hulled and halved

Directions:

1. Preheat oven to 350. Spray bottom of 9-inch springform pan with nonstick cooking spray; press chocolate wafer crumbs firmly onto bottom of prepared pan. Bake 10 minutes. Remove from oven; cool. Reduce oven temperature to 325.
2. Beat cheeses in large bowl with electric mixer at medium speed until well blended. Beat in sugar until well blended. Beat in egg substitute, milk, and vanilla until well blended. Stir in mini chips. Pour batter into pan.
3. Bake 40 minutes or until center is set. Remove from oven; cool 10 minutes in pan on wire rack. Carefully loosen cheesecake from edge of pan. Cool completely.
4. Remove side of pan from cheesecake. Blend fruit spread and water in medium bowl until smooth. add strawberries; toss to coat. Arrange strawberries on top of cake. Refrigerate 1 hour before serving.