1 1/2 lb. pkg. Oreo cookies
1/2 c. melted butter
1/2 lb. Ricotta cheese
1/2 lb. cottage cheese
1 1/2 c. heavy cream
1/2 c. cocoa powder
1 oz. unsweetened chocolate
4 eggs
1 c. superfine sugar

Evaporated milk can be used instead of heavy cream.

Food processor: Grind Oreo cookies (leave whole and grind), add melted butter, spread on bottom and sides of 10 inch spring form pan. Refrigerate. Food processor: Puree Ricotta and cottage cheese, add heavy cream, sift cocoa powder and stir into cheese. Melt chocolate in microwave. Combine. Whip eggs and sugar in mixer until lemon color. Beat whites in clean mixer bowl with 1 teaspoon cream of tartar until stiff. Carefully fold in. Comments: Preheat oven to 350 degrees. Bake 1 hour and 15 minutes.