CHOCOLATE CARAMEL CHEESECAKE

FOR THE TOPPING:
1/4 cup finely chopped walnuts
1/2 cup fat-free chocolate cookie crumbs
FOR THE CRUST:
3 cups Rice Krispies cereal
1/3 cup brown sugar, packed
2 tbsp margarine, melted
1/4 cup fat free caramel topping (plus more for garnish)
FOR THE FILLING:
2 pkg (8 oz each) fat-free cream cheese, softened
1 cup fat-free sour cream
3/4 cup granulated sugar
2 egg whites
1 teaspoon vanilla extract
1/2 tsp grated lemon peel
1/4 tsp salt

TO PREPARE THE TOPPING:
In a mixing bowl, combine walnuts and chocolate crumbs; set aside.

TO PREPARE THE CRUST:
Preheat oven to 350 degrees F. Prepare a 9-inch pie pan with cooking spray; set aside.

Place Rice Krispies cereal, brown sugar, and margarine into food processor bowl. Using metal blade, process until mixture is fine crumbs. Press in bottom and 1-inch up sides of prepared pan.

Bake for 8 minutes.

Spread caramel topping evenly over bottom of crust.

Set aside 2 tablespoons of the chocolate-walnut topping mixture and sprinkle remainder over caramel topping in the crust; set aside.

TO PREPARE THE FILLING:
In another mixing bowl, combine cream cheese, sour cream, granulated sugar, egg whites, vanilla extract, lemon peel, and salt. Spread mixture over prepared crust.

Bake for 45 minutes or until center is set and cheesecake starts to crack around edges. Remove from oven and cool 1 hour. Chill about 2 hours or overnight before serving.

Serve garnished with the reserved chocolate-walnut mixture and more caramel topping.

Servings: 10
Source: Kelloggs