Thanks for taking a picture of me Jana! You are amazing!



Well, it's me of course! Hi, I'm Scott, just an ordinary guy who loves life and all the little nuances that it brings! Simply put, I'm a father to a wonderful son, a husband to a beautiful wife, and an amateur photographer who enjoys looking at the world through a piece of glass! I took up photography a couple of years ago, after having gastric bypass surgery. Since 12/07, I have lost 180 pounds, but found a real passion for documenting life with my camera. I could say that the big names out there have inspired me, and they have, But my true inspiration comes from the people I meet everyday who share the same thoughts and zeal I have for photography. We are truly blessed with some really great photographers around Nashville. So, what are you waiting for.... ...grab a camera, snap some pics, and enjoy life to the fullest!

Sunday, November 14, 2010

Marvelous Mocha Cheesecake


Marvelous Mocha Cheesecake


1 box of 100 calorie Oreo Wafers crushed

1/4 cup butter, melted

2 tablespoons unsweetened cocoa powder

1/4 cup SPLENDA® No Calorie Sweetener, Granulated


3 (8 ounce) packages reduced-fat cream cheese

3/4 cup SPLENDA® No Calorie Sweetener, Granulated

2 eggs

2 egg whites

1 1/2 tablespoons cornstarch

1/4 teaspoon salt

3/4 cup reduced-fat sour cream

2 teaspoons vanilla

1 1/4 teaspoons instant espresso crystals

2 (.55 ounce) packages Sugar-Free Swiss Miss Instant Cocoa Mix

1) Preheat oven to 400 degrees F.

2) Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.

3) Reset oven temperature to 325 degrees F.

4) Beat cream cheese and SPLENDA® Granulated Sweetener together until well mixed and smooth. Add eggs, egg whites, cornstarch and salt. Mix until smooth. Add sour cream and vanilla; mix until well blended.

5) Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add instant espresso crystals and cocoa mix. Stir until well combined.

6) Pour half of plain batter over crust. Top with half of the coffee batter by placing rounded spoonfuls over the cheesecake batter. Gently swirl the coffee batter into plain batter with the tip of knife or spatula. Repeat with remaining batters.

7) Bake 45-50 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking).

8)Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving. 16 servings.

Nutrition Info (per serving)
Calories 200

Calories from Fat 120

Protein 7g

Fat 13g (sat 8g)

Carbohydrate 14g

Fiber 0g

Cholesterol 65mg

Sodium 270mg

Sugar 4g

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