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1.
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Position the racks in the lower and upper thirds of the oven.
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Put a small roasting pan on the lower rack and fill about 1/3 full of water.
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Preheat the oven to 325 degrees F. Lightly coat a 9-inch springform pan with cooking spray and wrap the outside bottom of the pan with aluminum foil to prevent any leaks.
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2.
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Crust: Mix the graham cracker crumbs, sugar, water, and melted butter in a medium bowl until moistened.
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Press into the bottom of the prepared pan.
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Freeze until firm, about 15 minutes, while preparing the filling.
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3.
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Filling: Put the chocolate in a microwave safe bowl.
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Microwave on medium power until soft and melted, about 1 minute, depending on the power of your oven.
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Stir until smooth.
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Puree the cottage cheese in the bowl of a food processor until smooth.
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Add the cream cheese, sugar, cocoa, and flour and continue to puree, scraping down the sides of the bowl, until smooth.
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Add the egg, egg whites, espresso, and vanilla and puree until incorporated.
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Add the melted chocolate and pulse until just combined.
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Pour over the prepared crust.
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4.
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Put the pan on the upper rack in the oven and bake until just set and the center jiggles slightly, about 50 to 55 minutes.
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Turn off the oven and let stand in the oven for 1 hour.
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Remove the cheesecake to a cooling rack and run a knife around the edge of the pan.
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5.
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Let stand at room temperature until cooled, about 2 hours, and then refrigerate until well chilled, 8 hours or overnight.
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Let stand at room temperature for about 1 hour before serving.
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For easier serving, slice with a clean hot knife, wiped clean after each slice.
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Serve each slice with a few fresh raspberries and a sprig of mint.
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Nutritional analysis per serving
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Calories 245; Total Fat 9g (Sat Fat 5g, Mono Fat 2g, Poly Fat 0g); Protein 12g; Carb 31 g; Fiber 2g; Cholesterol 36mg; Sodium 373mg
