6 chocolate wafers, finely crushed
1 1/2 c. light processed 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 decoration)

Sprinkle chocolate wafer crumbs in bottom of a 7-inch spring-form 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 t 300 degrees for 65 to 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, transfer cheesecake to a serving platter. Garnish with chocolate curls if desired.

Makes 12 servings.

CHOCOLATE - MINT CHEESECAKE:

Substitute 1/4 cup Creme de Menthe for Amaretto (about 197 calories per serving). Protein - 6.7; Fat - 7.1; Carbohydrate - 27.2.

To make chocolate curls, melt 3 squares semi-sweet chocolate. Pour melted chocolate onto wax paper and spread to 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.