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Print this Recipe    Cheesecake 15

Chocolate Cheesecake
Yield: 8 Servings

12 digestive biscuits
1 tb water
1 ts cinnamon
2 ts margarine

5 1/2 envelope Unflavored gelatin
1/4 c water
1/2 c milk
2 c cottage cheese
1 ts vanilla
1/4 c unsweetened cocoa powder
whipped topping (opt)
2/3 c artificial sugar

In a food processor or blender or with a rolling pin pulverize
biscuits in a bowl combine biscuit crumbs, and cinnamon. With
fingers rub in margarine. Sprinkle with water and stir well. Press
onto bottom of 8 inch springform pan. Bake in 350 degree F oven
for 10 minutes or until beginning to brown. Set aside to let cool.

In a small bowl, sprinkle gelatin over sweetener and water let
stand for 5 minutes to soften.

In a small saucepan, combine milk and cocoa. Whisk until smooth.
Cook over medium heat, stirring, for about 5 minutes, or until
thickened and smooth.

Stir in dissolved gelatin mixture until gelatin dissolves. Transfer
to small bowl. Cover with waxed paper to prevent a skin from forming.
Let cool in refrigerator for 15 minutes.

In food processor or blender, process cottage cheese for about 2
minutes or until smooth, scraping down sides of container once or
twice.

Spoon in chocolate mixture and vanilla. Process for about 30 seconds
or until evenly colored. Pour onto cooled crust.

Cover and chill in refrigerator for 2 to 4 hours or until set, or
overnight.

Remove sides from Pan and with wide metal lifter, slip cheesecake
off bottom of pan onto serving plate.

Garnish each serving with 1 T whipped dessert topping if desired.
Each serving is 1/8 of cheesecake.

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