> 40 vanilla wafers
> 1 tbsp canola oil
> 2 1/2 cups 1% low-fat cottage cheese
> 12 oz reduced-fat cream cheese (not nonfat), cut into pieces
> 1 cup granulated sugar
> 1/4 cup cornstarch
> 3 large eggs
> 1 cup nonfat plain yogurt
> 2 tsp vanilla extract
> 1/4 cup semi-sweet chocolate chips
> 2 tbsp heavy cream
Preheat oven to 325°F. Coat a 9-inch spring-form pan with cooking spray. Wrap the outside of the pan with a double thickness of foil. In a food processor, grind vanilla wafers, then slowly add oil and process until the crumbs are moistened. Press crumbs evenly into the bottom of the prepared pan. In a clean food processor bowl, puree cottage cheese until smooth, scraping down sides. Add cream cheese, granulated sugar and cornstarch; process until very smooth.
Add eggs, yogurt and vanilla; process until smooth. (Follow instructions on next page to make different variations). Pour over crust. Place cheesecake in a shallow roasting pan and pour in enough boiling water around the pan to come 1/2 inch up the outside of the spring-form pan. Bake in preheated oven for 1½–1¾ hours, or until edges are set. Turn off oven, spray a knife with cooking spray and run it around the inside edge of the pan. Let cheesecake stand in the oven, with the door open, for 1 hour.
Remove cheesecake from water bath. Refrigerate, uncovered, until chilled, about 2 hours. Before you're ready to serve, melt chocolate chips with cream in small heavy saucepan; cook and stir until thickened and smooth. Drizzle chocolate over each serving of cheesecake.