24 chocolate wafers, finely crushed
3 tablespoons water
1 cup nonfat cottage cheese
1/2 cup egg beaters
12 ounces light cream cheese
1 cup of sugar
1/2 cup of unsweetened baking cocoa
1/4 cup of all-purpose flour
1 teaspoon of vanilla extract
3/4 cup of powdered sugar
3/4 cup nonfat sour cream

In a small bowl, toss chocolate wafer crumbs with water, a teaspoon at a time, until crumbs are moistened. Press onto bottom of 8-inch springform pan; set aside.

With an electric blender or food processor, blend cottage cheese and egg until smooth, scraping down sides of container as necessary.

In a large bowl, with electric mixer at medium speed, beat cream cheese and granulated sugar until smooth. Add cottage cheese mixture, cocoa, flour and vanilla; beat until well blended and smooth. Pour batter into prepared crust.

Bake in a 300°F oven for 60 to 65 minutes or until puffed and set. Cool in pan on a wire rack for 15 minutes. Carefully run metal spatula around edge of cheesecake to loosen. Cover; chill at least 4 hrs.

In a small bowl, combine powdered sugar and sour cream. Serve with cheesecake.