6 ea Chocolate wafers; finely

           -crushed
  1 1/2 c  Cheese, cream; light process

           -product
      1 c  Sugar;

      1 c  Cheese, cottage 1%; low-fat

    1/4 c  +2 tb unsweetened cocoa;

    1/4 c  Flour, all-purpose;

    1/4 c  Amaretto;

      1 ts Vanilla;

    1/4 ts Salt;

      1 ea Eggs;

      2 tb Semisweet choc mini morsels;

        x  Chocolate curls;*optional
--------------------------------PER SERVING--------------------------------
    200 x  *calories

  6 3/4 x  *gm protein

  7 7/8 x  *gm fat

 26 1/8 x  *gm carbo

     36 x  *mg chol

  13/16 x  *mg iron

    293 x  *mg sodium

     59 x  *mg calcium

  Sprinkle chocolate wafer crumbs in bottom of a 7-inch+ springform pan. Set
  aside.  Position 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^F for 65 to 70 minutes or until cheesecake is set. Let
  cool 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.  Yield: 12 servings
  +You can substitute an 8-inch pan for this cheesecake recipe, if desired.
  The larger cheesecake will require only 45 to 50 minutes baking time.
  *To make chocolate curls, melt 3 squares semisweet chocolate. Pour the
  melted chocolate onto wax paper and spread to a 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.
  **Chocolate-Mint Cheesecake: Substitute 1/4 c creme de menthe for amaretto.
  Yield: 12 Servings. 197 calories, 6.7gm protein, 7.1gm fat, 27.2gm carbo,
  36mg chol, 0.8mg iron, 289mg sodium, 58mg calcium

  From Light & Easy Cooking Collection Formatted for MM:dianeE