Chocolate Cheesecake With Sour Cream Topping (Light)

• 8 ounces ricotta cheese
• 8 ounces 2% fat cottage cheese
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1/4 cup sifted unsweetened cocoa
• 1 tablespoon all-purpose flour
• Crust
• 1 1/2 cups graham cracker crumbs or 1 1/2 cups chocolate wafer crumbs
• 2 tablespoons water
• 1 tablespoon margarine, melted
• Topping
• 1 cup light sour cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla

1. Preheat oven to 350F and spray an 8-inch springform pan with non-stick vegetable spray.
2. Crust: In bowl, combine crumbs, water and margarine; mix well. Pat onto bottom and sides of springform pan. Refrigerate.
3. In food processor, combine ricotta and cottage cheeses, sugar, egg and vanilla; process until smooth. Add cocoa and flour; process just until combined. Pour into pan and bake for 30 minutes or until set around edge but still slightly loose in centre.
4. Topping: Meanwhile, stir together sour cream, sugar and vanilla; pour over cheesecake. Bake for 10 more minutes. (Topping will be loose.).
5. Let cool and refrigerate for at least 3 hours or until set.

ricotta cheese, cottage cheese, sugar, egg, vanilla, cocoa, flour, crust, graham cracker crumbs, water, margarine, topping, light sour cream, sugar, vanilla

Taken from www.food.com/recipe/chocolate-cheesecake-with-sour-cream-topping-light-209130 (may not work)