6 Chocolate wafers, finely crushed
1 1/2 c Cream cheese light process product
1 c Sugar
1 c Cottage Cheese 1% low-fat
1/4 c +2 tb unsweetened cocoa
1/4 c Flour, all-purpose
1/4 c Amaretto
1 t Vanilla
1/4 t Salt
1 Eggs
2 tb Semisweet choc mini morsels
Chocolate curls (optional)
Sprinkle chocolate wafer crumbs in bottom of a 7-inch+ springform pan. 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^F for 65 to 70 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.
+You can substitute an 8-inch pan for this cheesecake recipe, if desired. The larger cheesecake will require only 45 to 50 minutes baking time.
*To make chocolate curls, melt 3 squares semisweet chocolate. Pour the melted chocolate onto wax paper and spread to a 3-inch wide strip. Let stand until cool but not firm. Pull a vegetable peeler across the chocolate, and transfer curls to a plate. Store chocolate curls in the freezer.
**Chocolate-Mint Cheesecake: Substitute 1/4 c creme de menthe for 27.2gm carbo, 36mg chol, 0.8mg iron, 289mg sodium, 58mg calcium