TWD: Low and Lush Chocolate Cheesecake

I was really looking forward to this week's TWD;  so much so that even though I was going to be away from home all weekend and I still had pecan pie left, I rushed to make this cheesecake, chosen by The Tea Lady, for Christmas.

I took it upon myself to use my very favorite cheesecake crust ingredient here: Chocolate Teddy Grahams.  They went perfectly with the cinnamon in the crust, and the whole thing came together perfectly.

The batter took a little more ingenuity.  The directions called for mixing in a food processor.  I had to use the KitchenAid.  I used the directions for a couple of Dorie's other cheesecakes for mixing guidelines.

The batter was very thick.  I've only made "water bath" cheesecake before, so I figured that was normal.  Baked as directed, cooled, popped in fridge overnight.  It looked GREAT!

Thus I was really disappointed when unmolding the cake to discover that it was crumbly.

I had a really hard time getting it out of the pan and cut into a slice.  There were chunks of cake falling unappetizingly everywhere. 

No bueno!

The taste is...meh.  Not bad, not very memorable either.  It's a light chocolate, so I am glad I made the chocolate crust.  (The crust is fab.)  It's kinda dry.  I am wondering if I did something wrong;  besides making up the mixing procedure, I used the reduced fat cream cheese for 2 of the 3 sticks, so I wonder if that affected the texture.  I don't think I'll make another to find out, though.