Categories: Desserts, Cakes 
      Yield: 16 servings 
  
           -Dorothy Cross TMPJ72B 
           -CRUST: 
      4 oz Chocolate wafers 
      1 c  Grape-Nuts cereal 
      2 tb Unsweetened cocoa powder 
      2 tb Sugar 
      3 tb Vegetable oil, 
           -preferably canola oil 
  
  To make crust: Preheat oven to 325 degrees. 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 Tbsp. water; process till 
  the crumbs are moistened. Press the crumb mixture into the bottom and 
  about 1-1/2 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 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 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. 
   
  COMMENTS: This cheesecake recipe is a new version of a 
   
  chocoholic's dream. It contains less than a third of the fat of the 
  original recipe. The careful balance of flavorings achieves a very 
  rich tasting cake. 
   
  266 calories per serving: 9 grams fat, 231 mg sodium, 25 mg 
  cholesterol. Source: Eating Well Magazine - May/June, 1993 
   
   Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH