1 cup chocolate Oreo baking crumbs
1 tablespoon brown sugar
1 tablespoon butter or margarine, melted
2 cups low-fat (1%) cottage cheese
2 cups low-fat sour cream
8 oz light cream cheese, softened
1 cup sugar
1/2 cup packed brown sugar
2/3 cup unsweetened cocoa powder
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.

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

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.

Per serving: 283 Calories; 6.6 Total Fat; (21% calories from fat); 12.1g Protein; 44.3g Carbohydrate; 37.6 mg Cholesterol; 412.4 mg Sodium; 1.6g Fiber

Servings: 12