Recipes for the Soul---Diabetic Friendly Chocolate Cheesecake

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Diabetic Friendly Chocolate Cheesecake1 (5.25 ounce) package sugar-free chocolate graham crackers, crushed1/3 cup reduced-calorie margarine, melted1/4-teaspoon ground cinnamonCooking spray1 (.25 ounce) envelope unflavored gelatin1 cup fat-free milk2 1/2 (8 ounce) packages 1/3-less-fat cream cheese (Neufchatel),softened2 teaspoons vanilla extract14 tablespoons granulated sugar substitute with aspartame (such asEqual Spoonful)1/4 cup unsweetened cocoa5 (0.6 ounce) sugar-free chocolate wafer bars, coarsely chopped (suchas Sweet 'N Low)Combine first 3 ingredients, stirring well. Press into bottom and 1inch up sides of a 9-inch spring form pan coated with cooking spray.Bake at 350 degrees for 8 minutes. Remove from oven; let cool on awire rack. Sprinkle gelatin over milk in a small saucepan; let stand1 minute. Cook over low heat, stirring until gelatin dissolves, about2 minutes. Let cool slightly. Beat cream cheese at medium speed of anelectric mixer until creamy. Add vanilla, beating well. Add gelatinmixture, beating until smooth. Add sugar substitute and cocoa; beatjust until blended. Pour mixture into prepared crust. Cover and chillat least 3 hours or until set. Before serving, top with choppedwafers. Per Serving: Calories 238 Fat 16.5g (sat 8.4g) Protein 8.1gCarbohydrate 20.8g Fiber 1.5g Cholesterol 36mg Sodium 308mg Exchanges:11/2 Starch, 3 Fat

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