Mint Cheesecake with Nut Crust

Ingredients

For 9" crust

• 1 cup shelled pecans
• 2 tablespoons butter, melted
• 3 packets of Sweet'N Low zero calorie sweetener (or 1 teaspoon Sweet'N Low bulk)
• 2 teaspoons chocolate extract
• 4 sugar free chocolate cookies
• 1/2 cup dry roasted macadamia nuts

For cheesecake filling

• 1 tablespoon cocoa
• 2 teaspoons chocolate extract
• 2 teaspoons peppermint extract
• 1 teaspoon vanilla extract
• 5 1/2 teaspoons Sweet'N Low zero calorie sweetener (16 packets), divided
• 1 package (16-oz.) Silken (soft) tofu, drained
• 1 cup whole milk ricotta cheese
• 1 container (8-oz.) whipped cream cheese
• 1 cup heavy cream, divided
• 1 envelope unflavored gelatin
• 10 drops green food coloring

Preparation

For 9" crust

Preheat oven to 325F. Place all ingredients except butter in a food processor and pulse for about 30 seconds or until nuts are finely chopped. Add nut mixture to small bowl and stir in melted butter. Blend well.

Turn nut mixture into a 9" spring form pan and press mixture evenly to form a crust. Bake for 10 minutes. Remove from oven and set aside to cool.

For cheesecake filling

Heat 1/4 cup heavy cream to boiling. Remove from heat and stir in gelatin powder. Let stand 5 minutes until gelatin dissolves.

In medium bowl, whip remaining heavy cream until soft peaks form, set aside.

In large bowl, combine dissolved gelatin, cream cheese, ricotta cheese, tofu, 5 teaspoons (15 packets) Sweet'N Low zero calorie sweetener, peppermint and vanilla extracts. Blend well. Fold in whipped cream. Reserve 1 cup cheese mixture and add to it 2 teaspoons chocolate extract, 1 tablespoon cocoa and 1/2 teaspoon (1 packet) Sweet'N Low zero calorie sweetener; stir well and set aside.

Add 10 drops of green food coloring to remaining cheese mixture; blend well and pour into cooled crust. Spoon chocolate cheese mixture over filling and swirl with a knife creating a marbled effect. Refrigerate 2 to 3 hours or overnight.

Preparation Time: 1 hour