Chocolate-Chambord Cheesecake

• 1 chocolate wafer pie crust (purchased, or coarsely grind about 6 chocolate wafers. Sprinkle onto bottom of springform pan coated)
• 1 cup sugar
• 1 cup low fat cottage cheese
• 1/2 cup fat free cream cheese
• 6 tablespoons unsweetened cocoa
• 1/4 cup Chambord raspberry liquor (or other raspberry liquor or Amaretto or almond-flavored liquor)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 (8 ounce) container low-fat cream cheese
• 1 large egg
• 2 tablespoons semi-sweet chocolate chips

1. Preheat oven to 300-degrees.
2. Place sugar and next 8 ingredients in food processor and process until smooth.
3. Add egg; process until blended.
4. Pour mixture into prepared pan, and sprinkle with minichips.
5. Bake for 55 minutes, or until center barely moves when pan is touched.
6. Turn oven off, leave door shut, and let cheesecake cool, about 3- 4 hours.
7. Remove from oven, run knife around edges, and refrigerate at least 8 hours, covered.

chocolate wafer pie crust, sugar, cottage cheese, cream cheese, unsweetened cocoa, chambord raspberry liquor, vanilla, salt, cream cheese, egg, semisweet chocolate chips

Taken from www.food.com/recipe/chocolate-chambord-cheesecake-20084 (may not work)