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Name: Chocolate Cheesecake Crust
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3 tb Vegetable oil; preferably; ; oil; 4 oz Chocolate wafers; (18; 2 tb Unsweetened cocoa powder; 1 c Graham cracker crumbs; 2 tb Sugar

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INGREDIENTS

3 tb Vegetable oil; preferably
; oil
4 oz Chocolate wafers; (18
2 tb Unsweetened cocoa powder
1 c Graham cracker crumbs
2 tb Sugar

Servings

INSTRUCTIONS

MMMMM--------------------------FILLING------------------------------- 2 oz Unsweetened chocolate 2 tb Instant coffee powder 2 16 ounce con nonfat cottage -cheese; (4 cups) ~- 1 8 ounce pack lowfat cream cheese -- at room temperature 1 cup sugar 1 large egg 2 large egg whites 1 cup lowfat sour cream 3/4 cup unsweetened cocoa powder 2 tablespoons cornstarch 1/8 teaspoon salt 1 teaspoon pure vanilla extract To make crust: Preheat oven to 325 degrees. Coat a 9inch springform pan with nonstick cooking spray. Place chocolate wafers, graham cracker crumbs, cocoa and sugar in a food processor; using an on/off motion, process to fine crumbs. Add oil and 3 tablespoons water; process until the crumbs are moistened. Press the crumbs into the bottom and about 1-inch up the side of the prepared pan. Set aside. To make filling: Melt chocolate in the top of a double boiler over hot, not boiling, water or in a microwave oven at medium (50 percent) power. Let cool slightly. Dissolve instant coffee in 1 tablespoon 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 the pressed cottagecheese 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 crustlined 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 edge. 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 the side. To facilitate cutting, dip a sharp knife in hot water and wipe dry before cutting each slice. Yield: 16 servings Recipe by: CHEF DU JOUR SHOW #DJ9274 - JANE KIRBY

NOTES

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Chocolate Cheesecake Crust

3 tb Vegetable oil; preferably
 ; oil
4 oz Chocolate wafers; (18
2 tb Unsweetened cocoa powder
1 c Graham cracker crumbs
2 tb Sugar

MMMMM--------------------------FILLING-------------------------------      2 oz Unsweetened chocolate      2 tb Instant coffee powder      2    16 ounce con nonfat cottage           -cheese; (4 cups)   ~- 1 8 ounce pack lowfat cream cheese -- at room temperature        1    cup sugar        1    large egg        2    large egg whites        1    cup lowfat sour cream      3/4    cup unsweetened cocoa powder        2    tablespoons cornstarch      1/8    teaspoon salt 1 teaspoon pure vanilla extract    To make crust: Preheat oven to 325 degrees. Coat a 9inch springform  pan with nonstick cooking spray. Place chocolate wafers, graham  cracker crumbs, cocoa and sugar in a food processor; using an on/off  motion, process to fine crumbs. Add oil and 3 tablespoons water;  process until the crumbs are moistened. Press the crumbs into the  bottom and about 1-inch up the side of the prepared pan. Set aside.    To make filling: Melt chocolate in the top of a double boiler over  hot, not boiling, water or in a microwave oven at medium (50 percent)  power. Let cool slightly. Dissolve instant coffee in 1 tablespoon  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 the pressed  cottagecheese 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 crustlined 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  edge. 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 the side. To  facilitate cutting, dip a sharp knife in hot water and wipe dry  before cutting each slice.    Yield: 16 servings        Recipe by: CHEF DU JOUR SHOW #DJ9274 - JANE KIRBY

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Nutrition

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Serving Size: 1 Serving (279g)
Recipe Makes: 1 servings

Calories: 663
Calories from Fat: 83 (13%)

Amt Per Serving		% DV

	Total Fat 9.2g	12 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 561.6mg		19 %
Potassium 234mg		6 %
Total Carbohydrate 142.9g		42 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 138.2g
Protein 7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 663

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