Eating Well's Chocolate Cheesecake (2 of 2)

Directions

To make crust: Preheat oven to 325℉ (160℃).

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 tablespoon water; process until the crumbs are moistened.

Press the crumb mixture into the bottom and about 1½ 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 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 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.