Cappuccino Cheesecake with Fudge Sauce

Ingredients

• 1.5 cups chocolate wafer crumbs reduced-fat ( 50 cookies)
• 16 ounce blocks cream cheese fat-free
• 2 large egg whites 
• 2 large eggs 
• 3 tablespoons flour all-purpose
• 1.5 cups fudge topping fat-free hot divided
• 0.5 teaspoon ground cinnamon 
• 2 tablespoons espresso or instant
• 3 tablespoons stick margarine melted
• 1 cup sugar 
• 2 tablespoons sugar 
• 1 teaspoon vanilla extract 
• 16 ounce blocks 

Equipment

• bowl
• oven
• knife
• wire rack
• blender
• springform pan

Directions

1. Preheat oven to 32
2. Combine first 3 ingredients in a small bowl; firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray.
3. Bake at 325 for 10 minutes; cool on a wire rack.
4. Preheat oven to 45
5. Place 1 cup sugar, flour, and cheeses in a large bowl; beat at medium speed of a mixer until smooth.
6. Add eggs and egg whites, 1 at a time, beating well after each addition.
7. Add espresso, vanilla, and cinnamon; beat well.
8. Pour cheese mixture into prepared crust; spoon 4 mounds of fudge topping (2 tablespoons each) onto cheese mixture; swirl mixtures together using a knife.
9. Bake at 450 for 10 minutes. Reduce oven temperature to 250 (do not remove cheesecake from oven); bake an additional 1 hour or until almost set.
10. Remove cheesecake from oven, and cool to room temperature. Cover and chill at least 8 hours.
11. Drizzle 1 tablespoon fudge topping onto each of 16 plates; top each with 1 cheesecake wedge.