6       ea           Chocolate wafers, finely
                        -crushed
   1 1/2   c            Light process cream cheese
                        -product
   1       c            Sugar
   1       c            1% low-fat cottage cheese
     1/4   c            + 2 tablespoons Unsweetened
                        -cocoa
     1/4   c            All-purpose flour
     1/4   c            Amaretto
   1       t            Vanilla extract
     1/4   ts           Salt
   1       ea           Egg
   2       tb           Semisweet chocolate mini-
                        -morsels
           x            Chocolate curls (optional)
  *    Use an 8-inchpan for this cheesecake recipe, if
  desired. The larger cheesecake requires only 45 to 50
  minutes baking time.
  Sprinkle chocolate wafer crumbs in bottom of a 7-inch
  springform pan. Set aside.
  Postion knife blade in food processor bowl; add cream
  cheese and next 7 ingredients, processing until
  smooth. Add egg, and process just until blended. Fold
  in chocolate morsels.
  Slowly pour mixture over crumbs in pan.  Bake at 300
  degrees F. for 65 to 70 minutes or until cheesecake is
  set. Let cook in pan on wire rack. Cover and chill at
  least 8 hours. Remove sides of pan and transfer
  cheesecake to a serving platter.  Garnish with
  chocolate curls, if desired.*
  * To make chocolate curls, melt 3 squares semisweet
  chocolate. Pour the melted chocolate onto wax paper,
  and spread to 3-inch wide strip. Let stand until cool
  but not firm. Pull a vegetable peeler across the
  chocolate, and transfer curls to a plate.  Store
  chocolate curls in the freezer.
  Calories 200 / Protein 6.8 / Fat 7.9 / Carbohydrate
  26.1 / Cholesterol 36 / Iron 0.8 / Sodium 293 /
  Calcium 59
  Source:  "Light & Easy Cooking Collection," 1992,
  Oxmoor House.