*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Desserts                         Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Dorothy Cross TMPJ72B
    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 &
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