Creamy Chocolate-Amaretto Cheesecake
|Cooking spray||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Low fat cottage cheese||1 Cup (16 tbs)|
|Fat free cream cheese||4 Ounce (Block-Style, 1/2 Cup)|
|Unsweetened cocoa||6 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Amaretto||1⁄4 Cup (4 tbs) (Almond-Flavored Liqueur)|
|Vanilla extract||1 Teaspoon|
|1/3 less-fat cream cheese||8 Ounce (1 Block)|
|Semi sweet chocolate chips||2 Tablespoon|
1. Preheat oven to 300°.
2. Place wafers in a food processor,- pulse until coarsely ground. Sprinkle crumbs into bottom of an 8-inch springform pan coated with cooking spray.
3. Place the sugar and next 8 ingredients (sugar through cream cheese) in a food processor,- process until smooth. Add egg,- process until blended. Pour cheese mixture into prepared pan,- sprinkle with minichips. Bake at 300° for 55 minutes or until center barely moves when pan is touched.
4. Remove cheesecake from oven, and run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.