Chocolate-Topped Strawberry Cheesecake

Ingredients

• 1-1/4 cups chocolate graham cracker crumbs (about 9 whole crackers)
• 1/4 cup butter, melted
• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 16 ounces fresh or frozen unsweetened strawberries, thawed
• 2 packages (8 ounces each) fat-free cream cheese, cubed
• 1 cup fat-free cottage cheese
• Sugar substitute equivalent to 3/4 cup sugar
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
• 1/2 cup chocolate ice cream topping
• 1 cup quartered fresh strawberries

Directions

1. Preheat oven to 350°. Mix cracker crumbs and butter; press onto bottom and 1 in. up sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake until set, about 10 minutes. Cool completely on a wire rack.
2. In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; remove from heat. 
4. Hull strawberries if necessary; puree in a food processor. Remove to a bowl. Add cream cheese, cottage cheese and sugar substitute to food processor; process until smooth. While processing, gradually add gelatin mixture. Add pureed strawberries; process until blended. Transfer to a large bowl; fold in 2 cups whipped topping. Pour into crust. Refrigerate, covered, until set, 2-3 hours.
5. Loosen sides of cheesecake with a knife; remove rim. To serve, top with chocolate topping, remaining whipped topping and quartered strawberries.

Test Kitchen Tips

• Get more tips for how to make cheesecake with our ultimate guide.

Nutrition Facts

1 slice: 244 calories, 8g fat (5g saturated fat), 16mg cholesterol, 463mg sodium, 29g carbohydrate (17g sugars, 2g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1-1/2