-----------------------------------CRUST-----------------------------------
      1 c  Vanila wafers, finely crushd

      2 tb Melted butter or oleo

      1 tb Sugar

      1 tb Cocoa

----------------------------------FILLING----------------------------------
      1 tb Instant coffee powder

      2 tb Kahlua

      4 oz White chocolate, grated

     16 oz Low-fat cream cheese, soften

     16 oz Regular cream cheese, soften

      1 c  Sugar

      4    Eggs

----------------------------------TOPPING----------------------------------
      1 c  Sour cream

      2 tb Sugar

      1 ts Kahlua

      1 ts Cocoa

  1. TO PREPARE THE CRUST: Combine the crumbs, melted butter, sugar and

  cocoa with a fork.  Press into bottom of a 9 inch springform pan.
  Wrap the pan bottom in aluminum foil. Refrigerate while preparing
  filling. 2. TO PREPARE THE FILLING:  Bring a kettlr of water to a
  boil for the water bath. Dissolve the coffee powder in the Kahlua.
  Put the chocolate into the top of a double boiler and place over hot
  water. When allmost melted, remove from the heat and stir until
  completly melted. 3. Combine the low-fat and regular cream cheeses
  and the sugar in a food processor, processing to blend.  Add the
  coffee mixture, the chocolate and eggs. Process just untilblended and
  creamy. 4. Pour filling into crust, smoothing the top. Place the pan
  in a large baking pan: pour boiling water into baking to come half
  way up the sides of the springform pan. Bake in a preheated 350
  degree oven for 1 hour. Remove the pan from the oven; remove
  springform from the water bath. 5. TO PREPARE THE TOPPING: Stir
  together sour cream, sugar and Kahlua. spread on top of the hot
  cheesecoake and put back into oven for 5 min