Chocolate Cheesecake

Ingredients:
2 packages (8 ounces each) cream cheese, softened
2 eggs
1/3 cup plus 2 teaspoons granular sugar substitute,* divided
2 tablespoons honey
3 teaspoons vanilla, divided
2 level tablespoons unsweetened cocoa powder
1 cup heavy whipping cream

*Choose a sugar substitute that measures like sugar, such as Splenda or Equal Spoonful.

Directions:
1. Preheat oven to 350 degrees. Spray 8-inch round cake pan with nonstick cooking spray. Cut 8-inch parchment paper or waxed paper circle to fit bottom of pan. Place paper in pan; spray lightly with cooking spray.

2. Beat cream cheese, eggs, 1/3 cup sugar substitute, honey and 2 teaspoons vanilla in large bowl with electric mixer at medium speed 2 to 3 minutes just until well blended. With mixer running on low speed, beat in cocoa until well blended. Do not overbeat.

3. Pour batter into prepared pan. Bake 35 to 40 minutes until center is set. Cool 10 minutes on wire rack; run thin spatula around edge of cheesecake to loosen. Cool completely.

4. Invert cheese cake onto plate. Remove parchment paper. Place serving plate over cake; invert cake top side up. Cover loosely with plastic wrap. Refrigerate at least 4 hours or overnight.

5. Beat cream, remaining 2 teaspoons sugar substitute and 1 teaspoon vanilla in small deep bowl with electric mixer at high speed until stiff peaks form. Serve with cheesecake.  (Makes 10 servings.)

Nutrients per serving: 296 calories, 158mg sodium, 27g fat, 125mg cholesterol, 6g protein, 7g carbohydrate, 1g dietary fiber.

(Recipe taken from Low-Carb Desserts -- Favorite All Time Recipes.)