Recipe By : Carol Williams
                  Servings  : 10 
                  Categories : Cheesecakes
 
 

 -In large mixer bowl, beat the cream cheese until creamy.
-Add the splenda,eggs, vanilla,chocolate extract, corn starch & hot cocoa mix; beat well.
-Mix the coffee granules with the sour cream until coffee is dissolved; pour into mixer bowl, beat well until very creamy.
-Pour batter into prepared 10" springform pan.
-Place pan into a larger baking pan & pour hot water about 1" around the springform pan.
-Place in a 300*F oven & bake for 45-55 minutes or until set.
-Remove from oven, place on a wire rack & cool to room temp.
-Place in the fridge for about 5 hours then remove the sides of the pan.
-Chill for at least 8 hours, preferably overnight.

-Carb count for 10 slices:5.6 minus 0.2= 5.4 carbs & 7.9 grams protein
-Carb count for 12 slices:4.7 minus 0.2= 4.5 carbs & 6.6 grams protein
-Carb count for 16 slices:3.5 minus 0.1= 3.4 carbs & 4.9 grams protein

**This is similar to my Rich Chocolate Cheesecake but with a few minor changes.
***The base idea for this was taken from my oldest son's favorite cheescake recipe.
****I decorated it with kisses made from my hot fudge sauce.Bring the sauce to room temp then beat with a spoon till creamy.Put in a piping bag with a large star tip & pipe rosette kisses around the border & a cluster in the center.Chill again .When ready to serve remove from the fridge about 10 minutes or so to soften the rosette kisses enough to cut through.There might be a bit less than 1 T. of sauce per serving.

This recipe was taken from the Low-Carb Cafe Recipe Board #2.