Creamy Orange Cheesecake

Directions

Preheat the oven to 300℉ (150℃) .

Coat a 9 inch springform pan with nonstick cooking spray.

In a medium bowl stir together the crumbs, cocoa and sugar.

Stir in the oil thoroughly.

Reserve 1 tablespoon of the crust mixture for garnish, if desired.

Press the crust onto the bottom and 2 inch up the sides of the springform.

Set aside.

Purée the cottage cheese, cream cheese, and sour cream in a food processor until very smooth.

Transfer the cheese mixture to a large mixing bowl.

Add the sugar, orange juice concentrate, milk powder, eggs, egg whites, vanilla and salt and combine thoroughly.

Pour the filling into the prepared pan and bake for 1 hour and 15 minutes.

When it is done, the cake will be puffed and the center will be slightly jiggly.

DO NOT OVERBAKE!!!

Set the cake on a rack to cool for 1 hour.

Cover tightly and refrigerate for at least 4 hours.

To remove the cheesecake from the pan, first run a thin knife around the edge.

Loosen clasp and lift away sides.

Use a sharp, wet knife to cut the cake.

Wipe the knife clean and then wet it again before cutting each slice, if necessary.