1 cup crushed reduced-fat chocolate sandwich cookies
2 tbsp butter, melted
2 blocks(8-oz each)fat-free cream cheese
1 block (8-oz) reduced-fat cream cheese
1 can (14-oz) sweetened condensed milk
2 tsp vanilla extract
1/2 cup miniature semisweet chocolate chips, divided
1 tsp all-purpose flour
In a bowl, combine cookie crumbs and butter; press onto the bottom of a 9-inch springform pan coated with nonstick cooking spray. Bake at 325 degrees for 6 to 8 minutes. Cool on a wire rack.
In a mixing bowl, beat cream cheeses until smooth; beat in sweetened condensed milk. Add eggs; beat on low speed just until combined. Beat in vanilla just until blended. In a small bowl, toss 1/3 cup of the miniature chocolate chips with the flour and stir into the batter.
Pour the batter into the prepared pan over the crust. Sprinkle the remaining chocolate chips over the top of the batter. Bake at 325 degrees for 30 to 35 minutes or until almost set. Remove from oven and immediately run a knife around the edge of the pan to loosen. Cool cake in the pan on a wire rack for 1 hour. Refrigerate to chill overnight. Remove the sides of the pan; cut into twelve wedges and serve.
Per wedge: 303 calories, 14 g fat (8 g saturated), 33 g carbs and 12 g protein