1. To make crust: preheat oven to 325 degrees.

2. Coat a 9-inch springform pan with nonstick cooking spray.

3. Place chocolate wafers, grape-nuts, cocoa and sugar in a food processor; using an on/off motion, process until you have fine crumbs.

4. Add oil and 3 tbsp.

5. water; process till the crumbs are moistened.

6. Press the crumb mixture into the bottom and about 1-½ inches up the sides of the prepared pan. Set aside.

7. To make filling: melt chocoalte in top of a double boiler over hot, not boiling, water or in a microwave oven at medium (50%) power.

8. Let cool slightly.

9. Dissolve instant coffee in 1 tbsp.

10. boiling water and set aside.

11. Place cottage cheese in a strainer lined with a double thickness of cheesecloth.

12. Gather up the cheesecloth and squeeze out moisture from cottage cheese.

13. Put pressed cottage-cheese solids in a food processor and blend until smooth.

14. Add cream cheese, sugar, egg, egg whites, sour cream, cocoa, cornstarch, salt, vanilla the melted chocolate and the dissolved coffee; process until smooth.

15. Pour into the crust-lined pan. Bake for about 1 hour, or until firm around the edge but still shiny and slightly soft in the center.

16. Run a knife around the pan to loosen edges.

17. Let cool in the pan on a rack.

18. Cover and refrigerate until well chilled, at least 8 hours or for up to 2 days.

19. Remove sides.

20. To facilitate cutting, dip a sharp knife in hot water and wipe dry before cutting each slice.

21. Serves 16. comments: this cheesecake recipe is a new version of a chocoholic"s dream.

22. It contains less than a third of the fat of the original recipe.

23. The careful balance of flavorings achieves a very rich tasting cake.

24. 266 calories per serving: 9 grams fat, 231 mg sodium, 25 mg cholesterol.