PAUL'S CHOCOLATE CHEESECAKE

FOR THE CRUST:
1 cup graham-cracker crumbs
2 tablespoons unsalted butter, at room temperature
FOR THE FILLING:
2 packages (8 ounces each) low-fat cream cheese (Neufchatel), softened
6 tablespoons sugar
1 large egg plus 2 large egg whites, lightly beaten
6 tablespoons unsweetened cocoa powder
3 teaspoons vanilla extract
1 (12 ounce) can evaporated skim milk
FOR THE TOPPING:
1/2 cup nonfat plain yogurt
3 tablespoons sugar
2 tablespoons toasted, coarsely chopped pecans*
2 tablespoons miniature semisweet chocolate chips

Preheat oven to 350 degrees.

TO MAKE THE CRUST:
Blend crumbs and butter in 9-inch pie plate and press firmly over bottom and up sides.

Bake crust uncovered until golden - about 8 minutes. Remove from oven and set aside but leave oven on.

TO MAKE THE FILLING:
Pulse cream cheese and sugar in food processor 1 minute. Scrape down sides of work bowl, add egg/egg-white mixture and cocoa and pulse 1 minute more. Again scrape down sides of bowl. Pulse in vanilla, then with machine running, slowly add evaporated skim milk. When all milk is in, churn until completely smooth, about 1 minute more.

Taking care not to dislodge crust, pour in filling.

Bake cheesecake uncovered until filling is just set - about 30 minutes.

TO MAKE THE TOPPING:
Combine yogurt and sugar in small bowl and very gently spread on top of hot cheesecake. Sprinkle evenly with toasted pecans and chocolate chips.

Return to oven and bake until yogurt sets - about 5 minutes.

Transfer cheesecake to wire rack and cool in upright pan to room temperature, then refrigerate at least 2 hours before cutting into wedges and serving.

*TO TOAST THE PECANS:
Chop and spread in an ungreased pie pan, then set in preheated 350-degree F oven for 7 to 8 minutes until golden brown, stirring occasionally. Keep an eye on the nuts - they burn easily.

Makes 12 servings

Nutrition information for one serving: 333 calories, 14 g fat (8 g saturated), 54 mg cholesterol and 291 mg sodium.

Contributed by Paul Provenzano of Missouri City, TX.

Adapted from source: The Good Morning America Cut the Calories Cookbook by Jean Anderson and Sara Moulton