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1
To make crust: Preheat oven to 325F.
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2
Coat a 9-inch springform pan with nonstick cooking spray.
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3
Place chocolate wafers, Grape-Nuts, cocoa and sugar in a food processor, using an on/off motion process until you have fine crumbs.
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4
Add oil and 3 Tbsp.
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5
water; process until crumbs are moistened.
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6
Press the crumb mixture into the bottom and about 1-1/2-inches up the sides of the prepared pan.
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7
Set aside.
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8
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.
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9
Let cool slightly.
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10
Dissolve instant coffee in 1 Tbsp.
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boiling water and set aside.
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12
Place cottage cheese in a strainer lined with a double thickness of cheesecloth.
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13
Gather up the cheesecloth and squeeze out moisture from cottage cheese.
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14
Put pressed cottage-cheese solids in a food processor and blend until smooth.
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15
Add cream cheese, sugar, egg, egg whites, sourcream, cocoa, cornstarch, salt, vanilla the melted chocolate and the dissolved coffee; process until smooth.
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16
Pour into the crust-lined pan.
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17
Bake for about 1 hour, or until firm around the edge but still shiny and slightly soft in the center.
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18
Run a knife around the pan to loosen edges.
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19
Let cool in the pan on a rack.
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20
Cover and refrigerate until well chilled, at least 8 hours or for up to 2 days.
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21
Remove sides.
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22
To facilitate cutting, dip a sharp knife in hot water and wipe dry before cutting each slice.
