---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Chocolate, Cakes
       Yield: 12 servings
       6 ea Chocolate wafers, finely
   1 1/2 c  Light process cream cheese
       1 c  Sugar
       1 c  1% low-fat cottage cheese
     1/4 c  Plus 2 tbl unsweetened cocoa
     1/4 c  All-purpose flour
     1/4 c  Amaretto
       1 ts Vanilla extract
     1/4 ts Salt
       1 ea Egg
       2 tb Semisweet choc. mini-morsels
            Chocolate curls (optional)
   Sprinkle chocolate wafer crumbs in bottom of a 7-inch
   springform pan.  Set aside.  Position knife blade in
   food processor  bowl; add cream cheese and next 7
   ingredients, processing until smooth.  Add egg and
   process just until blended.  Fold in chocolate morsels.
   Slowly pour mixture over crumbs in pan.  Bake at 300
   degrees for 65 to 70 minutes or until cheesecake is
   set.  Let cool in pan on wire rack.  Cover and chill
   at least 8 hours.  Remove sides of pan, and transfer
   cheesecake to a serving platter.  Garnish with
   chocolate curls, if desired.  Yield: 12 servings
   (about 200 calories per serving).
   You can substitute an 8-inch pan for this cheesecake
   recipe, if desired. The larger cheesecake will require
   only 45 to 50 minutes baking time.
   Protein 6.8, fat 7.9, carbohydrate 26.1, cholesterol
   36, iron 0.8, sodium 293, calcium 59.
   Chocolate-mint cheesecake; Substitute 1/4 cup creme de
   menthe for amaretto.  Yeild 12 servings (about 197
   calories per serving.
   Protein 6.7, fat 7.1, carbohydrate 27.2, cholesterol
   36, iron 0.8, sodium 289, calcium 58.
   To make chocolate curls, melt 3 squares semisweet
   chocolate.  Pour the melted chocolate onto wax paper
   and spread to a 3-inch-wide strip.  Let stand until
   cool but not firm.  Pull a vegetable peeler across the
   chocolate, and transfer curls to a plate.  Store
   chocolate curls in the freezer.
   Light & Easy Cooking Collection, 1990 Oxmoor House,