Instructions: 1 8 Ounce pack lowfat cream cheese - at room temperature 1 cup sugar
1 large egg
2 large egg whites
1 cup lowfat sour cream
3/4 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon salt 1 teaspoon pure vanilla extract

To make crust: Preheat oven to 325 degrees. Coat a 9inch springform pan with nonstick cooking spray. Place chocolate wafers, graham cracker crumbs, cocoa and sugar in a food processor; using an on/off motion, process to fine crumbs. Add oil and 3 tablespoons water; process until the crumbs are moistened. Press the crumbs into the bottom and about 1-inch up the side of the prepared pan. Set aside.

To make filling: Melt chocolate in the top of a double boiler over hot, not boiling, water or in a microwave oven at medium (50 percent)

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 the pressed cottagecheese 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 crustlined 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 edge. 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 the side. To facilitate cutting, dip a sharp knife in hot water and wipe dry before cutting each slice.

Yield: 16 servings

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