Chocolate Raspberry Cheesecake

Original    Modified 14 chocolate wafers, crushed    10 chocolate wafers, crushed 3 tablespoons sugar      1/4 cup butter      Non-stick cooking spray    Non-stick cooking spray 16 ounces cream cheese    2 1/2 cups reduced fat cream cheese      1 1/2 cups low-fat cottage cheese 1 cup sugar    3/4 cup sugar (divided) 1 cup unsweetened cocoa powder    3 1/4 cup unsweetened cocoa powder      2 tablespoons flour 4 large eggs    1 large egg      4 large egg whites 3 cups sour cream      1 cup raspberry jam    1 cup raspberries

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Preheat oven to 300 degrees. Coat an 8 inch springform pan generously with cooking spray. Press crushed wafers into bottom and sides of pan. Mix together until smooth: reduced-fat cream cheese, low-fat cottage cheese, 1/2 cup sugar, cocoa powder, egg and 1 egg white. Beat remaining egg whites until foamy; gradually add remaining sugar, beating until stiff but not dry. Fold into cheese batter. Pour mixture into prepared pan. Bake 60 minutes or until set (center will be soft). Let cool completely on rack. Top with raspberries before serving.

Yield: 10 servings.

NOTE: People with diabetes or those on calorie-controlled diets may count one serving as: 1 meat, 1 milk, 1 starch.