Chocolate Cheesecake Crust

FILLING
2 oz Unsweetened chocolate
2 tb Instant coffee powder
2 16 ounce con nonfat cottage
-cheese; (4 cups)

~- 1 8 ounce pack lowfat cream cheese — at room temperature
1 cup sugar
1 large egg
2 large egg whites
1 cup lowfat sour cream
3/4 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon salt 1 teaspoon pure vanilla extract

To make crust: Preheat oven to 325 degrees. Coat a 9inch springform
pan with nonstick cooking spray. Place chocolate wafers, graham
cracker crumbs, cocoa and sugar in a food processor; using an on/off
motion, process to fine crumbs. Add oil and 3 tablespoons water;
process until the crumbs are moistened. Press the crumbs into the
bottom and about 1-inch up the side of the prepared pan. Set aside.

To make filling: Melt chocolate in the top of a double boiler over
hot, not boiling, water or in a microwave oven at medium (50 percent)
power. Let cool slightly. Dissolve instant coffee in 1 tablespoon
boiling water and set aside. Place cottage cheese in a strainer lined
with a double thickness of cheesecloth. Gather up the cheesecloth and
squeeze out moisture from cottage cheese. Put the pressed
cottagecheese in a food processor and blend until smooth. Add cream
cheese, sugar, egg, egg whites, sour cream, cocoa, cornstarch, salt,
vanilla, the melted chocolate and the dissolved coffee; process until
smooth. Pour into the crustlined pan.

Bake for about 1 hour, or until firm around the edge but still shiny
and slightly soft in the center. Run a knife around the pan to loosen
edge. Let cool in the pan on a rack. Cover and refrigerate until well
chilled, at least 8 hours or for up to 2 days. Remove the side. To
facilitate cutting, dip a sharp knife in hot water and wipe dry
before cutting each slice.

Yield: 16 servings