Ingredients
- 20 wafers
- 2 eggs
- 600 ml nonfat sour cream substitute
- 325 gr chocolate wafers
- 200 gr sugar
- 120 gr nonfat egg (frozen)
- 230 ml cream cheese (light)
- 85 gr unsweetened cocoa powder
- 30 ml coffee liqueur
- 4 gr vanilla
- 1 gr cinnamon (ground)
Preheat oven to 160ºC Stir together wafer crumbs and cinnamon. Pat into bottom of 23 cm springform pan. Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in egg substitute. Stir in 2 cups sour cream substitute, coffee liqueur and vanilla. Turn into prepared pan. Bake for about 30 minutes, or until set. Spread remaining half cup sour cream substitute evenly over top. Return to oven 1 minute to glaze top. Cool to room temperature, then chill thoroughly, covered. Remove from springform pan. Just before serving, dust top with cocoa powder in decorative pattern, if desired.
