Name: Chocolate Cheesecake Crust
Ingredients: 4 oz Chocolate wafers; (18 wafers); 1 c Graham cracker crumbs; 2 tb Unsweetened cocoa powder; 2 tb Sugar; 3 tb Vegetable oil; preferably canola; ; oil; 2 oz Unsweetened chocolate; 2 tb Instant coffee powder; 2 16 ounce con nonfat cottage cheese; (4 cups); 1 cup sugar; 1 large egg; 2 large egg whites; 1 cup lowfat sour cream; 2 tablespoons cornstarch

Church discipline is one of the primary means God uses to correct and restore His children when they fall into sin. It is also one way in which He maintains the unity, purity, integrity, and reputation of the church. Through private or public instruction, warning, counsel, or rebuke, and in some cases even social avoidance or expulsion from membership, God corrects his disobedient children or removes those who are not truly His. Christ Himself declared the church to be heaven’s instrument in carrying out this difficult but necessary function (Matthew 18:15-20).

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Dujour01	1	servings

INGREDIENTS

4	oz	Chocolate wafers; (18 wafers)
1	c	Graham cracker crumbs
2	tb	Unsweetened cocoa powder
2	tb	Sugar
3	tb	Vegetable oil; preferably canola
		; oil
2	oz	Unsweetened chocolate
2	tb	Instant coffee powder
2		16 ounce con nonfat cottage cheese; (4 cups)
	1	cup sugar
	1	large egg
	2	large egg whites
	1	cup lowfat sour cream
	2	tablespoons cornstarch

INSTRUCTIONS

FILLING
~- 1 8 ounce pack lowfat cream cheese -- at room temperature
3/4    cup unsweetened cocoa powder
1/8    teaspoon salt 1 teaspoon pure vanilla extract
To make crust: Preheat oven to 325 degrees. Coat a 9inch springform
pan with nonstick cooking spray. Place chocolate wafers, graham
cracker crumbs, cocoa and sugar in a food processor; using an on/off
motion, process to fine crumbs. Add oil and 3 tablespoons water;
process until the crumbs are moistened. Press the crumbs into the
bottom and about 1-inch up the side of the prepared pan. Set aside.
To make filling: Melt chocolate in the top of a double boiler over
hot, not boiling, water or in a microwave oven at medium (50 percent)
power. Let cool slightly. Dissolve instant coffee in 1 tablespoon
boiling water and set aside. Place cottage cheese in a strainer lined
with a double thickness of cheesecloth. Gather up the cheesecloth and
squeeze out moisture from cottage cheese. Put the pressed
cottagecheese in a food processor and blend until smooth. Add cream
cheese, sugar, egg, egg whites, sour cream, cocoa, cornstarch, salt,
vanilla, the melted chocolate and the dissolved coffee; process until
smooth. Pour into the crustlined pan.
Bake for about 1 hour, or until firm around the edge but still shiny
and slightly soft in the center. Run a knife around the pan to loosen
edge. Let cool in the pan on a rack. Cover and refrigerate until well
chilled, at least 8 hours or for up to 2 days. Remove the side. To
facilitate cutting, dip a sharp knife in hot water and wipe dry
before cutting each slice.
Yield: 16 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9274 - JANE KIRBY
Converted by MM_Buster v2.0l.

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