FILLING

• 1 lb. (500 g) low fat pressed cottage cheese
• 4 oz. light cream cheese
• 3 eggs
• 1/2-2/3 cup Splenda
• 1/3 cup cocoa powder (no sugar added)
• 1/2-1 tsp vanilla
• Pam

TOPPING

• 1 cup (250g) low fat sour cream or yogurt
• 2 1/2 tbsp. Splenda

1. Preheat oven to 300º
2. Combine all ingredients for filling in food processor and process until silky smooth.
3. Spray 9” spring form pan with Pam.
4. Pour filling into pan evenly and bake in center of oven for 35 minutes.
5. In the meantime, process ingredients for topping.
6. After 35 minutes take out cheesecake and spread topping evenly over cake.
7. Bake for 5 more minutes.
8. Turn off oven, open oven door and let cake cool inside the oven.
9. Refrigerate and serve.