Chocolate-Almond Cheesecake (Light Version)

• vegetable oil cooking spray
• 34 cup chocolate graham cracker (teddy bear shaped cookies, finely crushed)
• 1 (12 ounce) container low fat cottage cheese (1%)
• 23 cup cocoa
• 13 cup all-purpose flour
• 1 (8 ounce) container reduced-fat cream cheese, softened
• 1 (8 ounce) package fat free cream cheese, softened
• 1 12 cups sugar
• 14 cup Amaretto
• 2 teaspoons vanilla extract
• 1 egg
• 1 egg white
• 1 cup reduced-calorie whipped topping, thawed
• 2 tablespoons almonds, sliced and lightly toasted

1. Coat the bottom of a 9-inch springform pan with cooking spray; sprinkle half of crushed cookies over bottom of pan.
2. Process cottage cheese in an electric blender 2 to 3 minutes or until very smooth, scraping sides often; set aside.
3. Sift cocoa and flour together; set aside.
4. Beat cream cheeses in a large bowl at medium speed of an electric mixer 10 minutes.
5. Gradually add sugar, beating until well blended.
6. Add cottage cheese; beat 1 minute.
7. Add cocoa mixture; beat 1 minute, scraping sides of bowl as needed.
8. Add amaretto and next 3 ingredients; beat 1 minute or until blended.
9. Pour into prepared pan.
10. Bake, uncovered, at 300 degrees for 55 minutes or until set.
11. Remove from oven; sprinkle with remaining crushed cookies.
12. Run a knife around edge of pan; cool in pan on a wire rack.
13. Cover and chill at least 8 hours.
14. To serve, remove sides of pan; place cheesecake on a plate.
15. Pipe or dollop whipped topping around edge, decorate with almonds.

vegetable oil cooking spray, graham cracker, cottage cheese, cocoa, flour, cream cheese, cream cheese, sugar, vanilla, egg, egg, almonds

Taken from www.food.com/recipe/chocolate-almond-cheesecake-light-version-205334 (may not work)