5 packages (8oz each) cream cheese, softened
1 1/2 cups sugar
1 cup malted milk powder
1/2 cup baking cocoa
1 container (8oz) sour cream
2 teaspoons vanilla
1/2 teaspoon salt
5 eggs
1 cup whipping cream

1. Heat oven to 350 degrees F. Line botttom only of 13 x 9 inch pan with foil w/cooking spray. In a large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy.

2. In medium bowl, mix sugar, malted milk powder and cocoa. Add to cream cheese, beat on low speed until combined. Bet on medium speed until smooth. Beat in sour cream, vanilla and salt. Add eggs 1 at a time, beating just until combined after each addition. Pour batter into pan.

3. Place pan in larger shallow pan in oven. Add hot water to shallow pan unil half full. Bake 50 to 55 minutes.

4. Remove cheesecake from water bath; place on wire rack. Cool until lukewarm, about ah hour. Invert cheesecake (really difficult to do alone) onto cookie sheet. Remove foil. Refridgerate 3 hours.

We used lowfat cream cheese (to make it healthier–hehe). Hopefully if we eat this a lot, we won’t ever have to a nuphedra review. This is an okay cheesecake–chocolatly, but you taste the cream cheese a lot. But if you like the taste it is worth a try. The hardest part is flipping it over. And then trying to store it because one you invert it, make sure the cookie sheet fits in your fridge!

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