Teaming two favorites such
as cheesecake and chocolate sandwich cookies results in a truly
rich and satisfying confection worthy of company. Enjoy these
toothsome wedges with a dollop of whipped cream.
Chocolate
Cheesecake
24 chocolate wafers, finely
crushed
3 tablespoons water
1 cup nonfat cottage cheese
1/2 cup egg beaters
12 ounces light cream cheese
1 cup granulated sugar
1/2 cup unsweetened baking cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla extract
3/4 cup powdered sugar
3/4 cup nonfat sour cream
1 tablespoon lavender flowers (optional garnish)
In a small bowl, toss
chocolate wafer crumbs with water, a tablespoon at a time, until
crumbs are moistened. Press onto bottom of 8-inch springform
pan; set aside.
In electric blender or
food processor, blend cottage cheese and egg until smooth, scraping
down sides of container as necessary.
In large bowl, with electric
mixer at medium speed, beat cream cheese and granulated sugar
until smooth. Add cottage cheese mixture, cocoa, flour and vanilla;
beat until well blended and smooth. Pour batter into prepared
crust. Bake in a 300°F (150°C) oven for 60 to 65 minutes
or until puffed and set. Cool in pan on wire rack 15 minutes.
Carefully run metal spatula around edge of cheesecake to loosen.
Cover; chill at least 4 hours.
In small bowl, combine
powdered sugar and sour cream. Serve with cheesecake. Garnish
with lavender flowers, if desired
