Karen Sears's Chocolate Cheesecake Recipe

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Another pure delight! The texture is a little grainy -- as cheesecakes are -- but still very light. Use the crust for Refrigerator Cheese Pie or for the Best Cheesecake.

Yield: Will serve 12 or more.

• 1 cup cottage cheese
• 1/2 cup sugar
• 1/2 cup chopped walnuts
• 2 egg yolks
• 1 teaspoon vanilla
• 8 ounces semisweet chocolate, melted
• 1 cup heavy cream, whipped
• 2 egg whites, stiffly beaten
• 1 9- or 10-inch graham cracker shell, baked
• Walnut halves and whipped cream, for garnish

Combine cottage cheese, sugar, walnuts, egg yolks, and vanilla in a large bowl, and beat with an electric mixer at high speed until smooth. Add melted chocolate. Fold in whipped cream, then fold in egg whites. Place mixture in a baked shell, cover with plastic wrap, and refrigerate for 24 hours. Garnish with walnut halves and extra whipped cream just before serving. Note: If you have extra filling, spoon it into the little paper muffin cups to make petite individual cheesecakes.