Godiva Chocolate Cheesecake

So its my puppy's first birthday and I wanted to make him a beautiful birthday cake for us adults to enjoy :o) but its ok, my baby got some treats and presents to enjoy. So I decided to make a cheesecake since it seems to be the cake of choice in my family. I thought at first, how about Hershey's website for a cake recipe? I LOVE chocolate. I wanted to make a chocolate cheesecake. There was one, bit it looked a lil' too simple so I thought: GODIVA! And that's where I found a beautiful chocolate cheesecake recipe. Well, my family members have some dietary restrictions so I decided that I would take the liberty to adapt this recipe to my family's needs. For instance I made a few changes to the crust, I used Splenda (R) instead of sugar and a few other minor changes. In the end, I got a beautiful, HEALTHY version of the Godiva Cheesecake.

Godiva Cheesecake
Crust:
1 cup dates
8 Enjoy Life Double Chocolate cookies
Cake:
2 packages of fat free cream cheese
1/2 cup coffee
1 cup Splenda
11.5 oz Godiva Milk Chocolate chips melted
1 cup egg whites
2 tsp vanilla
1/4 tsp salt


Preheat the oven to 325 degrees. Greese a springform cake pan (mine is 10") and wrap the bottom in aluminum foil. In a food processor, mix the dates and cookies into a paste and then pat into the bottom of the cake pan and refridgerate. In the processor beat the cream cheese. Slowly add the sugar while mixing. Add the egg whites. Dissolve the salt into the coffee and then add the coffee to the cream cheese mixture and mix again. Add the vanilla and melted chocolate and mix well. Pour the cream cheese chocolate mixture into the cake pan and place the cake pan into a roasting pan. Fill the roasting pan with boiling water so that its half way up the cake pan and then bake 60-70 mins (when cake is set). Turn the oven off, hinge open the door and leave the cake alone for an hour. Remove the cake from the oven and cool. Once cooled, cover the cake with foil and refridgerate at least 6 hours.