Light Chocolate Cheesecake
2 chocolate graham crackers, crushed (2-1/2 x 5-inches)
1/4 cup fat-free half-and-half
4 pkgs. (3 oz. each) reduced-fat cream cheese
1 cup (8 oz.) fat-free cottage cheese
1 cup sugar
6 tablespoons baking cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 cup egg substitute
1/4 cup mini semisweet chocolate chips
1/2 square white baking chocolate, shaved
1/2 square semisweet chocolate, shaved
Coat a 9-in. springform pan with nonstick cooking spray. Sprinkle with crumbs; set aside. Place the half-and-half, cream cheese, cottage cheese, sugar, cocoa, flour and vanilla in a food processor or blender; cover and process until smooth. Transfer to a bowl; stir in egg substitute. Fold in chocolate chips.
Pour into prepared pan. Place pan on a baking sheet. Bake at 325ºF for 25-30 minutes or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen and cool 1 hour
longer. Refrigerate overnight. Remove sides of pan. Sprinkle with shaved chocolate.