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Chocolate Cheesecake (2 of 2)

A home-style Eating Well's Chocolate Cheesecake (2 of 2) made with Categories Cakes Cheesecakes. Serves 16. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 oz
• 1 cup
• 2 tbsp
• 2 tbsp
• 3 tbsp

Method (preview)

1. 1

   Dorothy Cross TMPJ72B

2. 2

   To make crust: Preheat oven to 325 degrees.

3. 3

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

4. 4

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

5. 5

   Add oil and 3 Tbsp. water; process till the 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. boiling water and set aside.

11. 11

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

12. 12

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

13. 13

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

14. 14

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

15. 15

    Pour into the crust-lined pan.

16. 16

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

17. 17

    Run a knife around the pan to loosen edges.

18. 18

    Let cool in the pan on a rack.

19. 19

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

20. 20

    Remove sides. To facilitate cutting, dip a sharp knife in hot water and wipe dry before cutting each slice. Serves 16.