Raspberry-Chocolate Truffle Cheesecake

Ingredients

• 3 ounces bittersweet chocolate melted chopped
• 13.7 ounce brownie mix fat-free (such as No Pudge!)
• 24 ounce cottage cheese 1% low-fat
• 0.3 cup dutch-processed cocoa powder 
• 2 large egg whites divided
• 3 large eggs 
• 0.5 cup vanilla yogurt fat-free
• 0.3 cup flour all-purpose
• 1 teaspoon coffee instant
• 0.3 teaspoon salt 
• 0.8 cup strawberry jam seedless
• 0.8 cup sugar 
• 1 teaspoon vanilla extract 
• 2 tablespoons water hot

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• wire rack
• baking pan
• springform pan

Directions

1. Preheat oven to 35
2. Prepare brownie mix according to package directions using yogurt and 1 egg white.
3. Spread batter into an 8-inch square baking pan coated with cooking spray.
4. Bake at 350 for 35 to 40 minutes or until done. Cool completely in pan on a wire rack.
5. Reduce oven temperature to 32
6. Combine cottage cheese and cream cheese in a food processor, and process 2 minutes or until smooth.
7. Add sugar, cocoa, flour, and salt. Process 30 seconds or just until blended, scraping down sides of bowl if needed.
8. Combine coffee granules and hot water. Stir in raspberry spread and melted chocolate.
9. Add raspberry mixture, remaining egg white, eggs, and vanilla to cream cheese mixture in processor; process just until combined.
10. Crumble brownie evenly into a 9-inch springform pan coated with cooking spray. Press brownie firmly to form a compact crust.
11. Pour batter over crust.
12. Bake at 325 for 1 hour and 20 minutes or until almost set. Turn off oven; leave cake in oven 1 hour.
13. Remove from oven; run a knife around edge. Cool completely in pan on a wire rack. Cover and chill at least 8 hours.