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Okay, people so we ARE talking about cheesecake here which isn’t exactly the epitome of health, BUT there are a few ways to enjoy without TOTALLY over-doing! This recipe is super delish! I hope you all enjoy!

Preheat Oven to 325. Use either a 9-inch cheesecake pan ungreased OR a springform pan with 3-inch sides greased.

A tip when making cheesecake is to leave all the ingredients out of the fridge until they are at room temperature before mixing them together. It stops that cracking in the top of the cheesecake!

Crust:

1.5 Chocolate Sandwich Cookie Crumbs- you can use the 100 Calorie Pack Oreos, they work really well!

3 Tbsp reduced fat butter, melted, or Margarine if you prefer

Filling:

2 Packets (8 oz each) Neufchatel or Light Cream Cheese, Softened

3/4 Cup Granulated Sugar- OR the equivalent of Splenda or Truvia

2 Eggs

2 Tbsp All-Purpose Flour

1 Tbsp Instant Espresso Powder

1 Tbsp Hot Water

1 Tsp Vanilla

Decoration:

Optional- I think it tastes great with OR without.

1/4 Cup Instant Espresso Powder

2 Tsp Hot Water

8 oz. Lower-Fat Whipped Topping

Instructions:

1. CRUST: In a medium bowl, combine cookie crumbs and butter/margarine. Press into bottom of cheesecake pan and freeze.

2. FILLING: In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in flour. In a small bowl, dissolve espresso powder in hot water. Mix dissolved espresso and vanilla into batter. Pour batter over frozen crust. Bake in preheated oven for 35 to 45 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.

3. DECORATION: In a medium bowl, dissolve espresso powder in hot water. Beat espresso mixture into whipped topping. Spread evenly over cake.