Triple Chocolate Chip Cheesecake - No Sugar Added

All I have to say is wow! Serve this after a special occasion dinner and blow everyone's mind. A true cheesecake that happens to be sugar-free. Sugar-free chocolate chips are easier to find these days as they are made by both Hershey's and Lily's, but Ghirahdelli semi-sweet dark chips work beautifully as long as you are mindful they are not sugar-free.

Ingredients

• Vegetable oil cooking spray
• about 10 ounces sugar free chocolate cookies, Voortman or Murray are good brands found at Walmart or most supermarkets
• 1 tablespoon butter, melted
• Three, 8 ounce packages Philadelphia Reduced Fat Cream Cheese - do not use fat free as it has starch thickeners that don't work for cooking/baking
• 1 cup Splenda granular
• 1/4 cup unsweetened cocoa
• 2 teaspoons vanilla extract
• 1/2 cup Fage Total Greek yogurt - one small cup is 6 ounces
• 4 large eggs
• 1 cup sugar free chocolate chips - Hershey's or Lilies

Instructions

• Preheat oven to 300F.
• Lightly spray a 9 inch springform pan with vegetable cooking spray and place on baking sheet.
• Pulse the cookies in the large bowl of a food processor until they are finely ground.
• Add butter and blend until moistened.
• Press crumb mixture onto bottom of prepared pan and chill while preparing the filling.
• Mix cream cheese, Splenda, cocoa, vanilla, and Greek yogurt with electric mixer on medium speed or in food processor until well blended and very smooth.
• Add eggs, one at a time, mixing on low speed after each addition until blended.
• Pour the batter into the prepared crust. Scatter the chocolate chips over the surface of the batter.
• Bake at 300F for 45 to 50 minutes until center is just set.
• Cool on rack at room temperature.
• Refrigerate 4 hours or overnight.
• Serve with shaved chocolate and Splenda sweetened whipped cream.