Chocolate Silk Cheesecake

Over at Anonymous Lefty's blog:

MIKE JERICHO: You know, when you and I finally meet, I think you'll be altogether less talkative. By the way, I note you took down the fake picture of the male model you represented as yourself on your pink site.

Good idea, because I figure he had to have looked like even more of a faggot than you do.

DAVID HEIDELBERG: Was that a threat Mike?

MIKE JERICHO: Let's call it a prediction.

I think what we all need instead is a nice hot cup of tea and a slice of my "Chocolate Silk Cheesecake." It isn't really mine--I borrowed it from this site and made a few alterations (upping the fat content and substituting milk chocolate for dark chocolate, and Woolies Home Brand cocoa for "Dutch Process"--whatever that might be):

2/3 cup reduced-calorie chocolate wafer crumbs (about 20 cookies)
2 tablespoons sugar
1 tablespoon stick margarine, melted
1 tablespoon water
Cooking spray
3 ounces milk chocolate, chopped
2 tablespoons skim milk
1 1/4 cups sugar
4 (250g) blocks fat-free cream cheese
1 tablespoon vanilla extract
1/4 teaspoon salt
4 large egg whites
1/2 cup cocoa
1/2 cup hot fudge topping
1 cup low-fat sour cream

Preheat oven to 200C.

Process first 4 ingredients. Press crumb mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at
200C for 8 minutes. Cool crust on a wire rack. Increase oven temperature to 250C.

Combine chocolate and milk in a bowl; microwave at high 45 seconds or until chocolate melts, stirring after 30 seconds. Cool.

Combine 1 1/4 cups sugar, cheeses, vanilla, and salt in a food processor, and process just until smooth. Add egg whites, and process until blended. Add chocolate mixture, cocoa, fudge topping, and sour cream, and process until blended.


Spoon batter into prepared pan. Bake at 250C for 7 minutes. Reduce oven temperature to 120C, and bake
25 minutes or until almost set. Cheesecake is done when the center barely moves when the pan is touched. Remove cheesecake from oven; run a knife around outside edge, and cool to room temperature. Cover and chill at least 8 hours.

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