Raspberry Swirl Cheesecake With a Brownie Crust

Makes 12 servings
 
For the crust:
2/3 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 cup date sugar
1/2 cup unsweetened applesauce
1/4 cup butter, melted
1 egg, lightly beaten
 
For the filling:
16 ounces (2 packs) reduced fat cream cheese
1 cup nonfat cottage cheese
1 cup low fat sour cream
3/4 cup agave nectar
2 tablespoons cornstarch
1 egg
2 egg whites
1 teaspoon vanilla
1/4 cup fruit only raspberry jam (such as Polaner), heated gently until syrupy
 
*Note: Not all the brownie mixture is needed; halve the recipe and bake in a smaller pan, or save the extras to eat on their own!
1. In a bowl, whisk together flour, cocoa powder, and baking powder. Add agave nectar, egg, applesauce, and butter and stir to combine. Spread into an 8-inch square baking pan and bake at 350º for 30 minutes.
2. Cut brownie into pieces, and press into a prepared 9-inch springform pan coated with cooking spray to form a base.
3. In a medium mixing bowl, beat together cream cheese, cottage cheese, and sour cream. Gradually add in agave nectar, corn starch, egg, egg whites, and vanilla, blending until smooth.
4. Pour cheese mixture on top of the brownie base. Using a knife or spatula, swirl in raspberry jam or concentrate. Bake at 325º for 40 minutes or until cheesecake is nearly set in the middle. Let stand in the oven a further 30 minutes. Allow to cool, cover and chill.
 
nutrition info per serving : 246 calories; 12 g fat;  7 g saturated fat; 65 mg cholesterol;  10 g protein;  28 g carbohydrates; 2 g fiber; 157 mg sodium