Ingredients:
CRUST:
4 tbl unsalted butter,melted
1/4 cup Splenda
1/4 cup unsweetened cocoa
1 package Graham Crackers, ground fine

FILLING:
24 oz cream cheese, softened
3/4 cup Splenda
3 eggs
1/2 cup Bailey's Irish Cream
2 unsweetened chocolate squares, melted


Directions:
Combine butter, Splenda and cocoa powder. Stir in crumbs. Press evenly over bottom of greased 9-inch 230mm springform pan and bake at 350°F-180°C for 10 minutes. Cool pan and grease sides.

Beat cream cheese until smooth. Gradually beat in Splenda. Beat in eggs, one at a time. Blend in Baileys. Pour about 1/3 mixture into a bowl and stir in melted chocolate. Pour half of plain mixture into prepared pan. Drizzle with half the chocolate mixture. Repeat layers. Make a marbled design by gently swirling batter with a knife. Bake 10 minutes at 450°F-230°C , then 55 minutes at 250°F-130°C.

Per Serving: 379 Calories 35 Fat Grams 8 Carbs