Creamy Chocolate Cheesecake - cooking recipe

Ingredients

FOR CRUST
3/4 cup chocolate graham cracker crumbs (about 12 squares)
3 tablespoons Splenda granular, sugar substitute
2 teaspoons unsweetened cocoa powder (regular or Dutch process)
2 tablespoons butter or 1/2 cup margarine
FOR THE FILLING
2 cups low fat cottage cheese
8 ounces style light cream cheese (1/3 less calories than regular cream cheese) or 8 ounces reduced-fat cream cheese, at room temperature (1/3 less calories than regular cream cheese)
8 ounces style fat free cream cheese, at room temperature
1/2 cup semi-sweet chocolate chips
1 1/2 cups Splenda granular, sugar substitute
4 tablespoons brown sugar
1/4 cup Dutch-processed cocoa powder
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
3 large egg whites
1/2 cup light sour cream
GARNISH
chocolate curls (optional) or chocolate chips (optional)
fat free cream (non-dairy whipped topping) (optional) or Cool Whip Lite (non-dairy whipped topping)

Preparation

FOR THE CRUST:
Preheat oven to 350\u00b0 F/180\u00b0C.
Spray a 9-inch springform pan with nonstick cooking spray; Set aside.
If starting with whole graham crackers, place them in a blender or food processor and pulse graham crackers to make fine crumbs.
Melt the 2 tablespoons butter (or margarine, if using) in a small saucepan; set aside.
Place crumbs in a bowl and add the Splenda, the 2 teaspoons cocoa powder and the melted butter or margarine.
Stir to mix.
Spoon the crumb mixture into the bottom of the prepared springform pan.
With your fingers, the back of a spoon, or a sheet of plastic wrap, press down on the crumbs to cover the bottom of the pan.
Bake crust in preheated oven for 5 minutes.
Set aside and let cool.
Leave oven on at 350\u00b0F/180\u00b0 Celsius
THE FILLING:
Wrap the springform pan filled with baked crust tightly in heavy duty aluminum foil; set aside.
Place chocolate chips in a small saucepan and melt on low heat on stove stop; let cool.
Place cottage cheese into a blender or food processor.
Puree until completely smooth.
Spoon into large mixing bowl, and add fat-free and reduced fat cream cheeses.
Beat mixture on medium speed with an electric mixer until creamy.
Add the cooled melted chocolate, Splenda, brown sugar, cocoa powder, flour, cornstarch, and extracts.
Beat on low speed until smooth.
Add whole egg and then egg whites, beating briefly after each addition to incorporate.
Stir in the sour cream with a large spoon.
Pour mixture into prepared sprinform pan and smooth top of cheesecake.
Place the foil wrapped pan in a large deep baking pan and pour boiling water into the larger pan until it reaches halfway up the outside of the springform pan (this is called a \"water bath\" or \"bain marie\").
Bake cheesecake for 55-60 minutes or until sides of cheesecake appear firm and center jiggles slightly.
Turn off the oven, open the oven door, and let cheesecake cool in the oven for 30 minutes.
Remove cheesecake from \"water bath\" and finish cooling at room temperature.
Once cooled, refrigerate cheesecake for at least 6 hours to overnight before serving.
When ready to serve, remove sides of springform pan and decorate top of cheesecake with chocolate curls or semisweet or white chocolate chips (optional), and cut cheesecake into 12 slices.
You may serve cheesecake with fat-free whipped cream or fat-free or sugar free or lite non-dairy whipped topping, if desired.