Eating well's chocolate cheesecake (2 of 2)

Yield: 16 Servings -D

Ingredients:

4 oz Chocolate wafers
1 c Grape-Nuts cereal
2 tb Unsweetened cocoa powder
2 tb Sugar
3 tb Vegetable oil

Instructions:

-preferably canola oil To make crust: Preheat oven to 325 degrees. Coat a 9-inch springform pan with nonstick cooking spray. Place chocolate wafers Grape-Nuts cocoa and sugar in a food processor; using an on/off motion process until you have fine crumbs. Add oil and 3 Tbsp. water; process till the crumbs are moistened. Press the crumb mixture into the bottom and about 1-1/2 inches up the sides of the prepared pan. Set aside. To make filling: Melt chocoalte in top of a double boiler over hot not boiling water or in a microwave oven at medium (50%) power. Let cool slightly. Dissolve instant coffee in 1 Tbsp. 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 pressed cottage-cheese solids 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 crust-lined 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 edges. 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 sides. To facilitate cutting dip a sharp knife in hot water and wipe dry before cutting each slice. Serves 16. COMMENTS: This cheesecake recipe is a new version of a chocoholic's dream. It contains less than a third of the fat of the original recipe. The careful balance of flavorings achieves a very rich tasting cake. 266 calories per serving: 9 grams fat 231 mg sodium 25 mg cholesterol. Source: Eating Well Magazine - May/June 1993 Reformatted for Meal Master by: CYGNUS HCPM52C & C.MINEAH