Q: I had a delightful dessert at a restaurant and they won't give me the recipe. Could you work up a light version? It had brownie on the bottom then Kahlua cheesecake filling with a chocolate ganache type topping.

A: I pulled a few different Recipe Doctor recipes together to make this dessert happen and boy was it worth it! Everything worked out perfectly (I love when that happens) and I hope your taste buds will be as pleased as my tasters were.

Kahlua Brownie Cheesecake

Makes 8 servings (if wedges) or 18 servings (if small squares)

Brownie crust:

1 ounce unsweetened chocolate, broken into small chunks

1 1/2 teaspoon canola oil

1/2 tablespoon instant coffee

1 1/2 tablespoons fat-free sour cream

2 1/2 tablespoons beaten egg (higher omega-3 if available)

1/2 teaspoon vanilla extract

1/16 (or a smidgen) almond extract

6 tablespoons granulated sugar

3 tablespoons plus 1 teaspoon whole wheat flour (white flour can be substituted)

Kahlua cheesecake filling:

2, 8-ounce packages light cream cheese (or Neufchatel)

1/2 cup plus 2 tablespoons granulated sugar

1 tablespoon unbleached white flour

1/3 cup Kahlua liqueur (or similar)

1 large egg (higher omega-3 if available)

3 tablespoons egg substitute

Creamy chocolate topping:

1/4 cup less-fat margarine (about 8 grams fat per tablespoon)

1/3 cup unsweetened cocoa

1 1/2 cups powdered sugar

1/2 teaspoon vanilla extract

1 tablespoon fat-free half-and-half (add a teaspoon or two more if needed)

Position rack in middle of oven and preheat oven to 350 degrees. Coat a 9 x 5-inch loaf pan with canola cooking spray.

Place unsweetened chocolate and 1 1/2 teaspoons canola oil in microwave-safe small bowl and microwave on low until chocolate is almost melted. Stir to complete the melting process. Meanwhile in small cup combine 1/2 tablespoon instant coffee with 1 1/2 tablespoons fat-free sour cream; set aside.

In mixing bowl, beat 2 1/2 tablespoons egg with vanilla and almond extract, and 6 tablespoons sugar at high speed for exactly 5 minutes, scraping sides of bowl after 1 minute.

On low speed, pour in the chocolate-canola mixture and the coffee and sour cream mixture, and beat only until mixed. Then add in the flour and beat on low just until mixed. Spread brownie batter into bottom of prepared loaf pan.

Using electric mixer and a large mixing bowl, beat 16 ounces of light cream cheese and 1/2 cup plus 2 tablespoons granulated sugar on medium speed until blended. Pour in 1 tablespoon flour and 1/3 cup Kahlua and beat until blended. Beat in 1 egg and egg substitute, scraping sides of bowl midway through beating. When filling is smooth and blended, spread over unbaked brownie layer in loaf pan.

Bake for about 55-60 minutes or until top is brown, puffed and cracked at edges. Let cheesecake cool about 30 minutes

In small mixing bowl, combine all of the topping ingredients (margarine, cocoa, powdered sugar, vanilla extract and fat-free half-and-half) by beating on low speed until smooth.

Add more fat-free half-and-half if needed. Spread topping evenly over cooled cheesecake. Cover loaf pan and refrigerate until needed. Cut into 8 wedges or into about 18 small squares.

Per serving (if recipe makes 18 squares): 192 calories, 4 g protein, 28 g carbohydrate, 7 g fat, 3.5 g saturated fat, 2 g monounsaturated fat, 2 g polyunsaturated fat, 30 mg cholesterol, 1 g fiber, 151 mg sodium. Calories from fat: 33 percent. Omega-3 fatty acid = 0.5 g, Omega-6 fatty acid = 1.5 g. Weight Watchers POINTS = 4