Chocolate Cheesecake

• 2 cups crushed chocolate wafers
• 4 tablespoons melted unsalted butter
• 3 cups fromage blanc or dry-textured nonfat cottage cheese
• 3 eggs
• 1 cup sugar
• 3 ounces semisweet chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 1 tablespoon Dutch-process cocoa

1. Preheat oven to 350 degrees.
2. Mix cookie crumbs with melted butter and press this mixture into the bottom and about an inch and a half up the sides of an eight-inch springform pan.
3. Refrigerate.
4. Puree the cheese in a blender or food processor until perfectly smooth.
5. Beat eggs with sugar until thick and light.
6. Stir in melted chocolate, the cheese and vanilla.
7. Pour into prepared crust and bake about an hour, until a knife inserted in the center comes out clean.
8. Shut off oven and leave cake another 15 minutes.
9. Remove from the oven and allow to cool 30 minutes.
10. Refrigerate at least two hours, then remove the sides of the pan, first running a knife around the edges.
11. Dust with sifted cocoa before serving.

chocolate wafers, butter, fromage blanc, eggs, sugar, chocolate, vanilla, dutch

Taken from cooking.nytimes.com/recipes/5387 (may not work)