Eating Well's Chocolate Cheesecake

1. 1

   To make crust: Preheat oven to 325F.

2. 2

   Coat a 9-inch springform pan with nonstick cooking spray.

3. 3

   Place chocolate wafers, Grape-Nuts, cocoa and sugar in a food processor, using an on/off motion process until you have fine crumbs.

4. 4

   Add oil and 3 Tbsp.

5. 5

   water; process until crumbs are moistened.

6. 6

   Press the crumb mixture into the bottom and about 1-1/2-inches up the sides of the prepared pan.

7. 7

   Set aside.

8. 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.

9. 9

   Let cool slightly.

10. 10

    Dissolve instant coffee in 1 Tbsp.

11. 11

    boiling water and set aside.

12. 12

    Place cottage cheese in a strainer lined with a double thickness of cheesecloth.

13. 13

    Gather up the cheesecloth and squeeze out moisture from cottage cheese.

14. 14

    Put pressed cottage-cheese solids in a food processor and blend until smooth.

15. 15

    Add cream cheese, sugar, egg, egg whites, sourcream, cocoa, cornstarch, salt, vanilla the melted chocolate and the dissolved coffee; process until smooth.

16. 16

    Pour into the crust-lined pan.

17. 17

    Bake for about 1 hour, or until firm around the edge but still shiny and slightly soft in the center.

18. 18

    Run a knife around the pan to loosen edges.

19. 19

    Let cool in the pan on a rack.

20. 20

    Cover and refrigerate until well chilled, at least 8 hours or for up to 2 days.

21. 21

    Remove sides.

22. 22

    To facilitate cutting, dip a sharp knife in hot water and wipe dry before cutting each slice.

* Per serving · 4 servings · Values may vary.