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.
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.