---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Entertain
       Yield: 12 servings
   1 1/2 c  Graham Cracker Crumbs (about
            -8 oz)
       3 tb Unsweetened Dutch-processed
       3 tb Sugar
       4 tb Vegetable Oil
      24 oz Cottage cheese, nonfat (2
            -1/2 Cups)
       8 oz Cream Cheese, reduced-fat
       4 oz Cream Cheese, nonfat (1/2 c)
      12 oz Sour Cream, nonfat (1 1/2c)
   1 1/2 c  Sugar
     1/2 c  Orange juice concentrate,
     1/3 c  Nonfat dry milk powder
       2 lg Eggs
       3 lg Egg Whites
       2 ts Vanilla extract
     1/4 ts Salt
            Orange slices
   1.  Preheat the oven to 300ø . Coat a 9 springform
   pan with nonstick cooking spray. In a medium bowl stir
   together the crumbs, cocoa and sugar. Stir in the oil
   thoroughly. Reserve 1 T of the crust mixture for
   garnish, if desired. Press the crust onto the bottom
   and 2 up the sides of the springform. Set aside.
   2.  Puree the cottage cheese, cream cheese, and sour
   cream in a food processor until very smooth. Transfer
   the cheese mixture to a large mixing bowl. Add the
   sugar, orange juice concentrate, milk powder, eggs,
   egg whites, vanilla and salt and combine thoroughly.
   Pour the filling into the prepared pan and bake for 1
   hour and 15 minutes. When it is done, the cake will be
   puffed and the center will be slightly jiggly. DO NOT
   OVERBAKE!!! 3.  Set the cake on a rack to cool for 1
   hour. Cover tightly and refrigerate for at least 4
   hours. To remove the cheesecake from the pan, first
   run a thin knife around the edge. Loosen clasp and
   lift away sides. Use a sharp, wet knife to cut the
   cake. Wipe the knife clean and then wet it again
   before cutting each slice, if necessary.