GP79's original posting of the cheesecake got me so worked up I actually went into Michael's craft store in search of a spring form cake pan. Some places a man just shouldn't go in his life. Anyway here's the original recipe. Was damn good and I'll have to give the chocolate one a try soon.

OK, this was quite possibly the BEST cheesecake I have ever made!!!

4 boxes of 8-oz. fat free Philadelphia cream cheese
1 cup of Splenda
4 eggs
2 egg whites
12 oz. fat free plain Greek yogurt
1 whole can of Libby's pumpkin puree
3 scoops of vanilla protein powder (I used ON Gold Standard Whey, vanilla ice cream flavor)
1 tbsp cinnamon
2 tsp nutmeg
2 tsp ginger

This was baked in a 9" spring form pan on top of a crust made of:

6 cinnamon flavored Graham crackers, crumbled
3 tbsp Splenda
1/4 cup melted butter

I cooked it for 45 minutes on 325 degrees and then an hour on 200 degrees.

The cake is pretty heavy, and it is also 3" tall. I cut it into 8 slices, and each slice has 348 calories, 6.9g fat, 29.2g carbs, and 34.9g protein (that is the cake + crust).

I did NOT spray the pan before baking or use parchment paper. I took a small amount of butter and greased the pan. I found that doing this does not change the taste of the cake as cooking sprays tend to do, and it definitely does not stick to the pan either.

If you are using a 6" pan, I would suggest using the original recipe on page 1, omitting the milk and adding 1/2 can of pumpkin puree. I doubled the ingredients and omitted the milk to make the tall 9" cake, and I also increased cooking time.

My husband is still laughing at yesterday's disaster cake, and because of that, this awesomeness of a cake I made today is ALL MINE, mwahaha! :bigsmile: