6 chocolate wafers, finely crushed
1 1/2 c. light cream cheese
1 c. sugar
1 c. 1% lowfat or no fat cottage cheese
1/4 c. plus 2 tbsp. unsweetened cocoa
1/4 c. all-purpose flour
1/4 c. Amaretto or Kahlua or Creme de Menthe
1 tsp. vanilla extract
1/4 tsp. salt
1 egg or 3 egg whites
2 tbsp. chocolate mini morsels

Sprinkle wafer crumbs in bottom of 7 inch springform pan; set aside. In food processor bowl or mixer, add cream cheese and next 7 ingredients and mix until smooth. Add eggs and just blend. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 350 degrees for 65 to 70 minutes or until cake is set. Let cool in pan placed on wire rack. Cover and chill at least 8 hours. Remove sides of pan and transfer cheesecake to a serving. Garnish with chocolate curls if desired. 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, transfer curls to a plate, store in freezer. If an 8-inch pan is used, bake only 45 to 50 minutes.

Protein - 6.7; Fat - 7.1; Carbohydrate - 27.2; Cholesterol - 36; Iron - 0; Sodium - 289; Calories - 58.