Make ahead. You can substitute an 8 inch pan for this cheese cake recipe, if desired. The larger cheese cake will require only 45 to 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 to 70 minutes or until cheese cake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer cheese cake to a serving platter. Garnish with chocolate curls, if desired. Yield: 12 servings (about 200 calories per serving).

Protein 6.8; fat 7.9; carbohydrate 26.1; cholesterol 36; iron 0.8; sodium 293; calcium 59.

CHOCOLATE-MINT CHEESE CAKE: Substitute 1/4 cup creme de menthe for Amaretto. Yield: 12 servings (about 197 calories per serving).

Protein 6.7; fat 7.1; carbohydrate 27.2; cholesterol 36; iron 0.8; sodium 289; calcium 58.

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.