Low Fat Chocolate Chip Cheesecake

Yummy cheesecake with a fraction of the fat! From sunset magazine.

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.

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.

Scrape batter into prepared pan.

Evenly sprinkle batter with remaining chocolate chips.

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

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.

chocolate wafer crumbs, butter, fat-free cream cheese, fat-free sweetened condensed milk, egg whites, vanilla, miniature chocolate chip