Crust
1 c Chocolate wafer crumbs
2 tb Splenda granular sweetner
2 tb Margarine,melted
Filling
2 c 2% cottage cheese(500g)
1 pk Light cream cheese,softened
And cut into cubes
2 Eggs
3/4 c Light sour cream
1 1/4 c Splenda granular
1/2 c Unsweetened cocoa powder
1 tb Cornstarch
1 Square semi-sweet chocolate,
Melted,optional
Combine all crust ingredients.Press evenly onto bottom of 8"
spring-form pan.Bake at 325 degrees for 5 minutes.
Meanwhile in food processor, process cottage cheese until smooth.Add
cream cheese and precess until blended.Pour into pan.Bake for 45 to
50 minutes or un6il firm around edges and slightly soft in centre.Run
knife around edge of cheesecake to loosen from pan.Cool on rack.Cover
and chill.Garnish as desired(e.g.fresh raspberries and chocolate
curls).
Tip;
Place a pan of hot water in oven beside cheesecake to prevent surface
cracks.
Per serving (without chocolate) 99g
Energy 202 calories Protein 10.6g Fat 11.4g
Carbohydrates 15.7g
Typed by G.Major 07\11\95
