1/2 c. crushed chocolate wafers (about 7)
1 c. low fat cottage cheese
1 (8 oz.) pkg. light cream cheese
1 c. sugar
1/3 c. unsweetened cocoa powder
3 tbsp. creme de menthe liqueur
1 tsp. vanilla
1/2 c. (4 oz.) frozen egg product, thawed
3 tbsp. miniature semi-sweet chocolate pieces

Sprinkle wafer crumbs evenly in the bottom of an 8 inch springform pan. Set aside. In a food processor bowl or blender container, cover and process or cottage cheese until smooth. Add cream cheese, sugar, cocoa powder, liqueur and vanilla. Blend or process until combined. (Mixture will be thick; scrape the sides of the bowl, if necessary.) Transfer to a large mixing bowl. Stir in egg product and chocolate.

Pour into prepared pan. Bake in a 300 degree oven for 35-40 minutes or until cheesecake appears nearly set when shaken. Cool on a wire rack for 10 minutes. Loosen sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Cover; chill several hours or overnight. Makes 12 servings.