Light Chocolate Cheesecake

• 2 whole chocolate graham crackers, crushed
• 1/4 cup fat-free half-and-half
• 12 ounces reduced-fat cream cheese
• 1 cup fat-free cottage cheese
• 1 cup sugar
• 6 tablespoons baking cocoa
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 cup egg substitute
• 1/4 cup miniature semisweet chocolate chips
• 1/2 ounce white baking chocolate, shaved
• 1/2 ounce semisweet chocolate, shaved

1. Coat a 9-in. springform pan with cooking spray. Sprinkle with crumbs; set aside. Place the half-and-half, cream cheese, cottage cheese, sugar, cocoa, flour and vanilla in a food processor; cover and process until smooth. Transfer to a large bowl; stir in egg substitute. Fold in chocolate chips. Pour into prepared pan. Place pan on a
2. .
3. Bake at 325u0b0 for 25-30 minutes or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen and cool 1 hour longer. Refrigerate overnight. Sprinkle with shaved chocolate. Refrigerate leftovers.

crackers, cream cheese, cottage cheese, sugar, baking cocoa, allpurpose, vanilla, egg substitute, chocolate chips, semisweet chocolate

Taken from www.tasteofhome.com/recipes/light-chocolate-cheesecake/ (may not work)