Or How Jennifer got her Groove Back...
I have not been spending much time in my kitchen lately. First, it is SO hot that it is miserable to even boil water for pasta. When your kitchen is the size of a postage stamp, it heats up really quickly. And, second, I just plain haven't had time or the inclination.
But, I had been wanting to try this recipe for a very long time (probably 9 months or more) since someone on my message board had mentioned it. I had printed it and lost it so I was very happy to find it in a blog that I read regularly, unfortunately I apparently forgot to note which blog I found it in, so if it was yours please leave me a comment because I would love to give you credit!
These were very yummy! I made them low(er) fat by using the 1/3 reduced fat cheese and reduced fat sour cream. I don't think that you could tell much of a difference because they were still very creamy and very good.
I would highly recommend trying this recipe very soon!
Chocolate Cheesecake Squares
From Martha Stewart
Nonstick cooking spray
8 chocolate wafer cookies 1
bar (8 ounces) reduced-fat cream cheese
1 cup reduced-fat sour cream
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
3/4 cup sugar
1 large whole egg plus 1 large egg white
1/3 cup semisweet chocolate chips
Preheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with two crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside. (I was SO not going to buy parchment paper just for this recipe-I normally use silicone baking sheets- so I used Reynold's non-stick aluminum foil. It worked fine for me.)
Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).
Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.
Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.
Edit: Yep, you are right! I found the recipe here: http://bethanyjg.blogspot.com/2008/01/i-still-love-chocolate.html