Mocha Cheesecake

CHOCOLATE CRUMB CRUST
30 Chocolate wafers; 3/4 box -coffee flavored
2 tb Unsalted butter; melted 1 ts Instant coffee crystals
2 tb Light vegetable oil 1 ts Allspice
1 tb Kahlua; or other liquer

FILLING
2 c PLAIN LOW FAT YOGURT; drain 2 tb Instant coffee crystals
-OR 3/4 c Flour
1 c Yogurt cheese 3 tb Cocoa; sifted
1 1/4 c Lowfat ricotta cheese 1 Whole egg; AND
1 c Lowfat cottage cheese 2 Egg whites
1/4 c Kahlua; or other

Put the yogurt into a sieve lined with a double layer of cheescloth
or a coffee filter and set it over a bowl. Let the yogurt drain in
the frige for at least 8 hours, recucing the volume by half to 1 cup.

Process the wafers in the FP to make crumbs. Add the remaining crust
ingredients and process enough to combine them. They should just stick
together. (if not, add a bit more of the liqueur)/ Press a thin
layer of crumbs on the bottom and part way up the sides of an 8″
springform pan or a deep 10″ pie plate. Chill to set.

Preheat the overn to 300 degrees. Put the cottage cheese through a
fine sieve, cover the top with plastic wrap and gently press to the
surface to extrude some of the whey on the bottom. Let it sit for
about 15 minutes. Let the ricotta drain in another sieve for about 15
minutes. Put the kahlua in a small cup and stir in coffee srytals to
let them disolve.

Process the cottage cheese in a FP for a couple of minutes to smooth
the curds. Add the ricotta and process a minute more. Add the
yogurt, sugar, Kahlua mixture, flour, cocoa and eggs and egg whites
and combine well. Pout the batter int the prepared pan and bake in
the preheated oven for one hour. Turn off the heat and leave the
cake in the oven for an additional hour. Let the cake cool at room
temperature, then cover (without messing up the surface) for several
hours or overnight.