Low Fat Chocolate Chip Cheesecake

Ingredients

• 2/3 cup about 3 oz. reduced-fat chocolate wafer crumbs
• 1 1/2 tablespoons melted butter or margarine

• 3 (8 ounce) packages fat-free cream cheese

• 1 (14 ounce) can fat-free sweetened condensed milk
• 3 large egg whites
• 2 teaspoons vanilla
• 1/2 cup miniature chocolate chip

Directions

1. 1

   Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 inches deep).

2. 2

   In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.

3. 3

   Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.

4. 4

   Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.

5. 5

   Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges.