Thought this would be fun to make and it turned out great. You can use whatever kind of cream cheese you have in the house. It doesn’t taste too sweet either. I loved it.

Crust:
1 cup graham cracker crumbs (about 8 cookie sheets) I had cinnamon in the house and it worked just fine.
2 tablespoons butter, melted
Cooking spray

Filling:
3 (8-ounce) blocks fat free cream cheese, softened
1 (8-ounce) block regular cream cheese, softened
1 cup sugar
1/2 cup 1% low-fat milk
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
4 ounces semisweet chocolate, melted OR 3 heaping tbls unsweetened cocoa

Prep:
Preheat oven to 325°
To prepare crust, combine cracker crumbs and butter in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.

To prepare the filling, beat cheeses at high speed in a mixer until smooth. Add sugar, milk, and vanilla, beating well. Add eggs and egg whites, 1 at a time, beating well after each addition. Pour half of the cheese mixture into another bowl. Add chocolate to remaining batter. Pour one-third of white batter into prepared pan. Pour one-half of chocolate batter in center of white batter in pan; spread to within 1 inch of edge of white batter. Pour one-third of white batter in center of chocolate batter; spread to within 1 inch of edge of chocolate batter. Pour remaining chocolate batter in center of white batter; spread to within 1 inch of edge of white batter. Pour remaining white batter in center of chocolate batter; spread to within 1 inch of chocolate batter. The design on top should look like a target.

Bake at 325° for 1 hour and 10 minutes until almost set. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.