4 Inch Strawberry Chocolate Cheesecake - cooking recipe

Ingredients

Crust
3 chocolate sandwich style cookies, crushed (Strawberry Oreos are great for this)
2 teaspoons butter, melted
Filling
6 ounces cream cheese
2 1/2 tablespoons sugar
1 teaspoon cornstarch
2 tablespoons egg substitute
1/4 teaspoon vanilla extract
1 teaspoon unsweetened cocoa
1/2 tablespoon sugar
1 1/2 tablespoons strawberry schnapps
2 strawberries, sliced
topping
canned whipped topping
chocolate dipped strawberry

Preparation

Crust: Mix cookies and butter until crumbs are moistened and press into bottom of a 4 inch springform pan.
Filling: Combine cream cheese, 2 1/2 T sugar, and cornstarch. Beat until smooth.
Beat in melted egg substitute and vanilla. Beat well after each addition.
Remove 1/3 of the mixture, stir cocoa and 1/2 T sugar. Set aside.
Stir strawberry schnapps into remaining cream cheese mixture.
Fold in sliced strawberries.
Pour half the strawberry mixture over crust, then top with half of chocolate mixture, layer remaining strawberry then chocolate mixtures.
Without disturbing the crust, swirl the blade of a knife through the cake to create a marbling effect.
Bake at 325\u00b0F for 10 minutes. Reduce heat to 225 and bake for an additional 40-50 minutes or until the center no longer looks wet or shiny.
Remove cake from oven and run a knife around the inside edge of the pan.
Turn the oven off and return the cake to the oven for an additional 20 minutes.
Chill, uncovered, overnight.
Top with canned whipped topping and chocolate covered strawberry.