Instructions: 1. Mix Neufchatel cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1 cup batter; stir melted chocolate into this batter.

2. Pour chocolate batter into prepared low fat graham cracker crust

(recipe follows). Top with plain batter.

3. Bake at 350 for 40 minutes or until cheese is almost set. Cool.

Refrigerate 3 hours or overnight.

4. Add sour cream glaze if desired for topping

Notes: I add the following glaze on top: Let cheesecake cool to room temperature. Heat oven to 425. Mix: 1 1/2 c. non fat sour cream, 2 T sugar, 1/2 t vanilla, 1/8 t salt. Pour over cake. Bake in oven for 5 minutes to glaze it. Permit to cool then refrig for 6-12 hours before serving.

For the crust:
Combine graham cracker crumbs, honey and margarine. Mix well. Press into 9 inch pie pan. Refrigerate until ready to use.

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