6 chocolate wafers, finely crushed
1-1/2 cups light process cream cheese product
1 cup sugar
1 cup 1% low-fat cottage cheese
1/4 cup plus 1 tablespoons unsweetened cocoa
1/4 cup all purpose flour
1/4 cup amaretto
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons semisweet chocolate mini-morsels
Chocolate curls (optional)
Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. (You can use an 8-inch pan for this cheesecake recipe. The larger cheesecake will require only 45 to 50 minutes baking time.) Set aside.
Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels.
Slowly pour mixture over crumbs in pan. Bake at 300 for 65-70 minutes (or 45-50 minutes) or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired. Makes 12 servings (about 200 calories per serving).
Chocolate-Mint Cheesecake: Substitute 1/4 cup creme de menthe for amaretto.