- 20 thin chocolate wafer cookies (about 2 in. wide; 5 oz. total)
- 2 tablespoons melted butter or margarine
- 1 1/2 packages (8 oz. size, 12 oz. total) neufchâtel (light cream) cheese or cream cheese
- 1 cup small-curd low-fat cottage cheese
- 1 large egg
- 3/4 cup sugar
- 6 tablespoons unsweetened cocoa
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 cup almond-flavor liqueur (such as amaretto) or 1/4 teaspoon almond extract
- 2 tablespoons miniature (or coarsely chopped regular) semisweet chocolate chips
- calories 241
- caloriesfromfat 45 %
- protein 7.3 g
- fat 12 g
- satfat 6.5 g
- carbohydrate 29 g
- fiber 1.2 g
- sodium 331 mg
- cholesterol 45 mg
How to Make It
In a food processor, whirl cookies until finely ground. Add butter and whirl until mixed. Press cookie mixture evenly over bottom and 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 1/2 in. deep).
In a food processor or in bowl with a mixer, whirl or beat until smooth the neufchâtel, cottage cheese, egg, sugar, cocoa, flour, vanilla, salt, and almond liqueur. Stir in chocolate chips. Scrape mixture into chocolate crust.
Bake cheesecake in a 350° regular or convection oven until filling looks dry at rim of the cake and is firm in the center when pan is gently shaken, 30 to 40 minutes.
Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 hours. Serve, or if making up to 2 days ahead, wrap airtight and chill. Remove pan rim and cut cake into wedges.