Rich Chocolate Cheesecake

Serves: 16

1-1/4 cups graham cracker crumbs
4-5 tablespoons margarine, melted
6-1/2 tsp Equal for Recipes OR 21 packets Equal sweetener, divided
2 packages (8 ounces each) fat-free cream cheese, softened
1 package (8 ounces) reduced-fat cream cheese, softened
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup fat-free sour cream
1/3 cup Dutch process cocoa
1 teaspoon vanilla
1 cup light whipped topping
Unsweetened chocolate shavings, as garnish

Mix graham cracker crumbs, margarine, and 1 teaspoon Equal for Recipes in 9-inch spring-form pan; pat evenly on bottom and 1/2 inch up side of pan. Beat cream cheese and remaining 5-1/2 teaspoons Equal for Recipes until fluffy in large bowl; beat in eggs, egg whites, and cornstarch. Beat in sour cream, cocoa, and vanilla, blending well; pour into crust. Bake cheesecake at 300 degrees F. just until set in the center, 45 to 50 minutes. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight. Remove side of pan; place cheesecake on serving plate. Spread light whipped topping over top and garnish with chocolate shavings.