Ingredients
2 whole chocolate graham crackers, crushed1/4 cup fat-free half-and-half12 ounces reduced-fat cream cheese1 cup fat-free cottage cheese1 cup sugar6 tablespoons baking cocoa1/4 cup all-purpose flour1 teaspoon vanilla extract1/4 cup egg substitute1/4 cup miniature semisweet chocolate chips1/2 ounce white baking chocolate, shaved1/2 ounce semisweet chocolate, shaved
Preparation
Coat a 9-in. springform pan with cooking spray. Sprinkle with crumbs; set aside. Place the half-and-half, cream cheese, cottage cheese, sugar, cocoa, flour and vanilla in a food processor; cover and process until smooth. Transfer to a large bowl; stir in egg substitute. Fold in chocolate chips. Pour into prepared pan. Place pan on a baking sheet.
Bake at 325° for 25-30 minutes or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen and cool 1 hour longer. Refrigerate overnight. Sprinkle with shaved chocolate. Refrigerate leftovers.
