Ingredients

1 cup chocolate Oreo baking crumbs
1 tablespoon brown sugar
1 tablespoon butter or margarine, melted
Nonstick cooking spray
2 cups low-fat (1 percent) cottage cheese
2 cups low-fat sour cream
8 ounces light cream cheese, softened
1 cup sugar
1/2 cup packed brown sugar
2/3 cup unsweetened cocoa
3/4 cup fat-free egg substitute, or 3 whole eggs
2 tablespoons cornstarch
1 teaspoon vanilla
1/4 cup Kahlua or coffee liqueur
Fresh strawberries for garnish (optional)
Preheat oven to 350 F.

Directions

To make crust, combine crumbs, brown sugar and melted butter in a small bowl. Mix well. Spray a 9-inch springform pan with a nonstick cooking spray. Press crumb mixture evenly over bottom of pan. Bake for 10 minutes. Remove from oven and let cool. Reduce heat to 325 F.

In a blender or food processor, whirl cottage cheese, sour cream and cream cheese until smooth. Set aside.

In a large bowl, beat together both sugars, cocoa powder and egg substitute on medium speed of electric mixer. Add cream cheese mixture and beat until smooth. Add cornstarch and beat again. Add vanilla and Kahlua and beat until mixture is well blended.

Pour batter into prepared crust. Bake for 1 hour and 20 minutes. Cheesecake will appear puffy and will jiggle slightly when shaken. Turn off heat. Open oven door halfway and let cake cool in oven for 2 hours. Chill overnight.

Before serving, run a knife around edge of pan and remove sides. Garnish with fresh strawberries, if desired. Makes 12 servings.

Nutrition information per serving: 283 cal., 6.6 g fat (3.2 g saturated fat), 12.1 g pro., 44.3 g carbo., 1.6 g fiber, 37.6 mg chol., 412.4 mg sodium.