Ingredients:
* GRAHAM CRUST(recipe follows)
* 1 cup (8 oz.) nonfat cottage cheese
* 1 package (8 oz.) Neufchatel cheese (1/3 less fat cream cheese), softened
* 1 cup sugar*
* 1/3 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
* 1 package (10 oz.) frozen strawberries in syrup, thawed and well drained
* 1/3 cup liquid egg substitute
* Frozen light non-dairy whipped topping, thawed (optional)
* Additional strawberries(optional)
Directions:
1. Prepare GRAHAM CRUST. Heat oven to 325°F.
2. Place cottage cheese in food processor; process until smooth. Add Neufchatel cheese, sugar, cocoa and 1 package strawberries; process until smooth. Stir in egg substitute. Pour batter gently over prepared GRAHAM CRUST.
3. Bake 55 to 60 minutes or just until almost set in center. With knife, loosen cheesecake from side of pan. Cool completely in pan on wire rack.
4. Cover; refrigerate until chilled. Just before serving, remove side of pan. Serve with whipped topping and additional strawberries, if desired. Cover; refrigerate leftover cheesecake. 14 servings.
GRAHAM CRUST: Stir together 1/2 cup graham cracker crumbs and 1 tablespoon melted margarine; press onto bottom of 8-inch springform pan.
* To reduce calories, replace sugar with 1 cup sucralose sugar substitute.
