Egg White Recipe of the Day: Cappuccino Cheesecake

I don't know that this recipe needs any introduction! Do you love cheesecake? Do you love coffee? Are you saying "Yes!" out loud? Well, that makes two of us! With no further ado, here is our scrumptious recipe of the day (and note that it is made with relatively low fat ingredients - Yes, yes, yes!):

Fog City Cappuccino Cheesecake with Fudge Sauce
Servings: 16Serving
Size: 1 slice
WHAT YOU NEED:
1 1/2 cups reduced-fat chocolate wafer crumbs (about 50 cookies)
3 tablespoons butter or stick margarine, melted
2 tablespoons sugar
cooking spray
1 cup sugar
3 tablespoons all-purpose flour
2 (8-ounce) blocks fat-free cream cheese
2 (8-ounce) blocks less-fat cream cheese
6 oz Eggology fresh egg whites
2 tablespoons espresso OR 1/4 cup instant coffee granules
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cups fat-free hot fudge topping, divided

INSTRUCTIONS
Preheat oven to 325º.

Combine first 3 ingredients in a small bowl; firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325º for 10 minutes; cool on a wire rack.

Preheat oven to 450º.

Place 1 cup sugar, flour, and cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add egg whites, 1 at a time, beating well after each addition. Add espresso, vanilla, and cinnamon; beat well. Pour cheese mixture into prepared crust; spoon 4 mounds of fudge topping (2 tablespoons each) onto cheese mixture; swirl mixtures together using a knife. Bake at 450º for 10 minutes. Reduce oven temperature to 250º (do not remove cheesecake from oven); bake an additional 1 hour or until almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill at least 8 hours.

Drizzle 1 tablespoon fudge topping onto each of 16 plates; top each with 1 cheesecake wedge.
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