Chocolate Cheese Torte

1 1/3 cups low-fat graham-cracker crumbs (18 squares)
2 tablespoons sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons butter, melted
2 tablespoons water
8 ounces nonfat cream cheese
4 ounces low-fat cream cheese
3/4 cup sugar
3 egg whites
1 tablespoon coffee-flavored liqueur or rum
1 teaspoon vanilla extract
1 (8-ounce) container light sour cream
1/2 (1/2-ounce) square unsweetened chocolate, grated

Topping:
1 1/2 teaspoon instant-coffee powder
3 tablespoons boiling water
2 (1-ounce) squares semisweet chocolate
3 tablespoons superfine sugar
1 tablespoon coffee-flavored liqueur or rum
1/2 teaspoon vanilla extract
8ounces light nondairy whipped topping
Additional light nondairy whipped topping, optional

Preheat oven to 350 degrees. Blend crumbs, sugar, cocoa and butter together until well mixed. Blend in water until crumbs begin to hold together. Press firmly onto the bottom and side of a 9-inch springform pan. Bake for 10 minutes. Cool while preparing filling. Leave oven on.

Beat cream cheese in a large bowl with electric mixer at high speed until light and fluffy. Gradually beat in sugar. Add the egg whites one at a time, beating well after each addition. Add liqueur and vanilla. Turn into baked crust. Bake for 35 minutes, or until filling no longer jiggles. Cool for 10 minutes on wire rack. Gently spread sour cream over baked layer. Sprinkle with grated chocolate and refrigerate.

Dissolve coffee in boiling water over very low heat. Add chocolate. Stir until melted and blended. Gradually stir in superfine sugar. Add liqueur and vanilla. Cool to room temperature. Fold into 8 ounces whipped topping and gently spread over cooled baked layer. Refrigerate until firm. When ready to serve, loosen side of pan; remove.

Place cake on serving plate. Decorate with additional light whipped topping, if desired. Recipe makes 12 servings.