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Chocolate Cheesecake

16 oz Vanilla low fat yogurt
30 oz Part-skim ricotta cheese
1/2 c Chocolate wafer crumbs (about 10 wafers)
2 Egg whites
3/4 c Sugar
1/2 c Cocoa powder
2 tb Flour
2 ts Vanilla
Non dairy whipped topping
Strawberry halves

Line two collanders with paper toweling. Place yogurt in one and ricotta cheese in the other. Place in refrigerator for 24 hours. Preheat oven to 325 deg f. Sprinkle crumbs on bottom of a 9" springform pan. In the bowl of a food processor - puree the ricotta cheese until very smooth (about 6-8 minutes, until cheese feels smooth when rubbed between your fingertips). Add drained yogurt, egg whites, sugar, cocoa, flour and vanilla. Puree for 3 minutes. Spoon the cheese mixture over the crumbs. Bake for 50 minutes or until edges are set. Turn off oven; open door slightly. Leave cheese cake in oven for 1 hour or overnight until cold. Garnish. Makes 16 servings.

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