4 Inch Strawberry Chocolate Cheesecake

Cooking time includes chilling overnight and setting time for the topping. I adjusted several cheesecake recipes to be used with a 4 or 4 1/2 inch springform cheesecake pan. These small cheesecakes are great for those who cannot finish off a large cheesecake or who want a treat but don't want to tempt themselves to go overboard. If you want to make enough for a 9 inch pan multiply this recipe by 4.

Steps

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 325f 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 ,.

Ingredients

chocolate sandwich style cookies, butter, cream cheese, sugar, cornstarch, egg substitute, vanilla extract, unsweetened cocoa, strawberry schnapps, strawberries, whipped topping, strawberry