Instructions: Spread cookie crumbs on bottom of a 9-inch springform pan coated with cooking spray; set aside. Beat cream cheese at high speed with an electric mixer until fluffy; gradually add sugar, beating well. Gradually add egg substitute, mixing well. Add melted chocolate, cocoa, and vanilla, mixing until blended. Stir in sour cream. Pour into prepared pan. Bake at 300 F for 1 hour and 40 minutes. Remove from oven; run a knife around edge of pan to release sides. Let cool completely on a wire rack; cover and chill at least 8 hours. Remove sides of pan; spread cheesecake with cherry pie filling. Dollop each serving with 1 tablespoon whipped topping.

Yield: 12
Servings.

NOTE: for a creamy-textured cheesecake, bake at 300 F for 1 hour and 20 minutes.

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