Wrap outside bottom and sides of a 9-inch springform pan with heavy-duty
aluminum transparency. Coat bottom of pan with cooking sprayer; sprinkle with
chocolate wafer cookie crumbs, and set by.

Combine sugar and succeeding 4 ingredients in a stadium. Beat at medium speed of an
electric mixer until quiet. Add egg, 1 at a time; beat well after each
joining.

Pour half of cheese mixture into a trough; add melted coffee, stirring
until well blended. Spoon alternating mounds of plain and chocolate cheese
mixtures into prepared pan; swirl with a knife to create a marbled essence.
Place pan in a large shallow pan; add hot water to larger pan to a depth of
1 edge.

Bake at 325 deg for 45 proceedings; remove from oven. Remove springform pan
from h2o; remove foil from pan. Let poise 1 hr. Cover and chill at least
2 hours. Yid: 12 servings (serving sizing: 1 hoagie).

Per serving: 343 Calories; 20g Fat (51% calories from fat); 7g Protein; 35g
Sugar; 108mg Cholesterol; 235mg Na

NOTES : This sensational cheesecake, made with nonfat cream cheese and sour
emollient, can be whipped up in no time mat.