1. Preheat oven to 425 °F.

2. Combine first 4 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 3-inch springform pan coated with cooking spray. Set aside.

3. Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended. Add egg whites and 2 tablespoons milk; beat well. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife. Bake at 425 °F for 10 minutes. Reduce oven temperature to 250 °F; bake 45 minutes or until almost set. Cool completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.

Concorci, Calif:

Calories 277 (24% from fat); Fat 7.5g (sat 3.8g, mono 2.3g, poly 0.9g); Protein 7.9g; Carb 44.1g; Fiber 1.3g; Chol 18mg; Iron 1.6mg; Sodium 338mg; Calcium 76mg.

Formatted for you by Gail Shermeyer <4paws@netrax. Net>.

Per serving: 120 Calories; 5g Fat (35% calories from fat); 6g Protein; 14g Carbohydrate; 17mg Cholesterol; 190mg Sodium