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Chocolate Cheesecake

http://www.eatingwell.com/recipes/chocolate_cheesecake.html

From EatingWell:  May/June 1993

The chocolate flavor in this rich and glossy cheesecake is deepened by the addition of coffee.

16 servings | Active Time: 35 minutes | Total Time: 1 hour 35 minutes plus cooling time

Ingredients

Crust

• 4 ounces chocolate wafer, (18 wafers)
• 1 cup Grape-Nuts cereal
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons sugar
• 3 tablespoons canola oil
• 3 tablespoons water

Filling

• 2 ounces semisweet chocolate
• 2 tablespoons instant coffee powder
• 1 tablespoon boiling water
• 2 16-ounce containers nonfat cottage cheese
• 1 8-ounce package low-fat cream cheese, at room temperature
• 1 1/2 cups sugar
• 1 large egg
• 2 large egg whites
• 1 cup low-fat sour cream
• 3/4 cup unsweetened cocoa powder
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Preparation

1. Preheat oven to 325°F. Coat a 9-inch springform pan with nonstick cooking spray.
2. To make crust: 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 water; process until the crumbs are moistened. Press the crumb mixture into the bottom and about 1 1/2 inches up the sides of the prepared pan.
3. 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.
4. Dissolve instant coffee in the 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 the 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.
5. Bake until firm around the edge but still shiny and slightly soft in the center, about 1 hour. 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.

Nutrition

Per serving : 252 Calories; 10 g Fat; 4 g Sat; 3 g Mono; 27 mg Cholesterol; 39 g Carbohydrates; 5 g Protein; 3 g Fiber; 164 mg Sodium; 189 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 other carbohydrate, 1 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days.