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Chocolate Cheesecake

INGREDIENTS:
24 chocolate wafers, finely crushed
3 tablespoons water
1 cup nonfat cottage cheese
1/2 cup egg beaters
3/4 cup powdered sugar
3/4 cup nonfat sour cream
12 ounces light cream cheese
1 cup granulated sugar
1/2 cup unsweetened baking cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla extract

DIRECTIONS:

In a small bowl, toss chocolate wafer crumbs with water, a tablespoon at a time, until crumbs are moistened. Press onto bottom of 8-inch springform pan; set aside.

In a blender, blend cottage cheese and egg until smooth, scraping down sides of container as necessary.

In large bowl, with the blender at medium speed, beat cream cheese and granulated sugar until smooth. Add cottage cheese mixture, cocoa, flour and vanilla; beat until well blended and smooth. Pour batter into prepared crust. Bake in a 325°F oven for 60 to 70 minutes. Cool in pan on wire rack 20 minutes. Carefully run metal spatula around edge of cheesecake to loosen. Cover; chill at least 5 hours.

In small bowl, combine powdered sugar and sour cream. Serve with cheesecake.