Recipe - Creamy Orange Cheesecake

1 One half cup Graham Cracker Crumbs (about
8 oz)
3 tablespoon Unsweetened Dutchprocessed
cocoa
3 tablespoon Sugar
4 tablespoon Vegetable Oil
24 ounce Cottage cheese, nonfat (2
One half Cups)
8 ounce Cream Cheese, reducedfat
4 ounce Cream Cheese, nonfat (One half c)
12 ounce Sour Cream, nonfat (1 1/2c)
1 One half cup Sugar
One half cup Orange juice concentrate,
thawed
1/3 cup Nonfat dry milk powder
2 lg Eggs
3 lg Egg Whites
2 teaspoon Vanilla extract
One fourth teaspoon Salt
Orange slices

1. Preheat the oven to 300ø . Coat a 9" springform pan with nonstick
cooking spray. In a medium bowl stir together the crumbs, cocoa and sugar.
Stir in the oil thoroughly. Reserve 1 T of the crust mixture for garnish,
if desired. Press the crust onto the bottom and 2" up the sides of the
springform. Set aside. 2. Puree the cottage cheese, cream cheese, and sour
cream in a food processor until very smooth. Transfer the cheese mixture to
a large mixing bowl. Add the sugar, orange juice concentrate, milk powder,
eggs, egg whites, vanilla and salt and combine thoroughly. Pour the filling
into the prepared pan and bake for 1 hour and 15 minutes. When it is done,
the cake will be puffed and the center will be slightly jiggly. DO NOT
OVERBAKE!!! 3. Set the cake on a rack to cool for 1 hour. Cover tightly
and refrigerate for at least 4 hours. To remove the cheesecake from the
pan, first run a thin knife around the edge. Loosen clasp and lift away
sides. Use a sharp, wet knife to cut the cake. Wipe the knife clean and
then wet it again before cutting each slice, if necessary.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini