1 tbsp Brown Sugar
1 tbsp Butter or Margarine, melted
2 cups low-fat(1%) Cottage Cheese
2 cups low-fat Sour Cream
8ozs 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 tbsp Cornstarch
1 tsp Vanilla
1/4 cup Kahlua or coffee liqueur
Fresh Strawberries for garnish (OPT)
Preheat oven to 350°F.
To make the crust, combine crumbs, brown sugar and melted butter in sm. bowl. Mix well. Spray a 9" spring form pan with non-stick cooking spray. Press crumb mixture evenly over bottom of pan. Bake for 10 mins. Remove from oven and let cool. Reduce heat to 325°F.
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 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 mins. Cheesecake will appear puffy and will jiggle slightly when shaken. Turn off heat. Open door half way and let cake cool for 2 hours. Chill overnight. Before serving run knife around edge of pan and remove sides. Garnish with fresh Strawberries.