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1. Heat oven to 350°F. Wrap bottom of 9-inch springform pan in aluminum foil, extending foil at least 2 inches up sides of pan. Prepare SHORTBREAD CRUMB CRUST.
2. Beat cream cheese, sucralose and vanilla in large bowl until well blended. Add eggs one at a time, beating well after each addition. Set aside 1/2 cup batter; spread the remaining batter into prepared crust.
3. Break chocolates into pieces; place with milk into small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred. Stir reserved batter into chocolate mixture, blending well. Drop chocolate mixture by teaspoonfuls onto surface of vanilla batter; gently swirl with knife or metal spatula for marbled effect.
4. Place cheesecake in shallow baking pan with 1 to 1-1/2 inch sides; place in oven. Add water to baking pan to a depth of 1/2 to 3/4 inch. Bake 40 to 45 minutes or until center is set. Remove from oven to cooling rack. Immediately loosen cake from sides of pan. Cool to room temperature. Cover; refrigerate several hours or until completely chilled. Makes 12 servings.
*Such as Splenda, an artificial sweetener
SHORTBREAD CRUMB CRUST: Heat oven to 350 F. Combine 1-1/4 cups sugar free shortbread cookie crumbs, 1/4 cup (1/2 stick) melted butter and 1 tablespoon granular form sucralose* in medium bowl. Press onto bottom and 1/2-inch up sides of 9-inch springform pan. Bake 8 to 10 minutes.
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