You can substitute an 8 inch pan for this cheesecake recipe, if desired. The larger cheesecake will require only 45-50 minutes baking time.

6 chocolate wafers, finely crushed
1 1/2 c. light process cream cheese product
1 c. sugar
1 c. 1% low-fat cottage cheese
1/4 c. plus 2 tbsp. unsweetened cocoa
1/4 c. all-purpose flour
1/4 c. amaretto
1 tsp. vanilla extract
1/4 tsp. salt
1 egg
2 tbsp. semi-sweet chocolate mini morsels
Chocolate curls (optional)

Sprinkle chocolate wafer crumbs in bottom of a 7 inch springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels.

Slowly pour mixture over crumbs in pan. Bake at 300 degrees for 65-70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired. Yield 12 servings (about 200 calories per serving).

Chocolate - Mint Cheesecake: Substitute 1/4 cup creme de menthe for amaretto. Yield 12 servings (about 197 calories per serving).

To make chocolate curls, melt 3 squares semi-sweet chocolate. Pour the melted chocolate onto wax paper and spread to a 3 inch wide strip. Let stand until cool but not firm. Pull a vegetable peeler across the chocolate, and transfer curls to a plate. Store chocolate curls in the freezer.