Luscious Chocolate Cheesecake

Ingredients

• 2 cups (1 pound) nonfat cottage cheese
• 3/4 cup liquid egg substitute
• 2/3 cup sugar
• 4 ounces (1/2 of an 8-ounce package) Neufchâtel cheese (1/3 less-fat cream cheese), softened
• 1/3 cup HERSHEY’S Cocoa or HERSHEY’S Dutch-Processed Cocoa
• 1/2 teaspoon vanilla extract
• For yogurt topping: 2/3 cup plain nonfat yogurt
• 2 tablespoons sugar
• Sliced strawberries or mandarin orange segments, optional

Instructions

1. Heat oven to 300°F (150°C). Spray a 9-inch springform pan with vegetable cooking spray.
2. Place cottage cheese, egg substitute, sugar, Neufchâtel cheese, cocoa, and vanilla in a food processor; process until smooth. Pour into the prepared pan.
3. Bake 35 minutes or until the edges are set. Meanwhile, stir together yogurt and 2 tablespoons sugar in a small bowl until well blended.
4. Carefully spread the yogurt topping over the cheesecake. Continue baking 5 minutes. Remove to a wire rack. Loosen cheesecake from the side of the pan with a knife and cool completely.
5. Cover and refrigerate until chilled. Remove the side of the pan. Serve with strawberries or mandarin orange segments, if desired. Refrigerate leftovers.