Chocolate Amaretto Cheesecake

April 19 is National Amaretto Day, and I thought I'd get a jumpstart celebrating with this Chocolate Amaretto Cheesecake. I've adapted this receipe from Cooking Light. Try it. It's easy, and light--but not as light as the original recipe. Only impediment: You'll have to wait the 8 hours or so for it to chill.

Chocolate Amaretto Cheesecake

Ingredients
6-8 chocolate wafers
Cooking spray
1 cup sugar
1 cup low-fat cottage cheese
12 ounces low fat cream cheese (I like Philadelphia Cream Cheese)
6 tablespoons unsweetened Scharffen Berger cocoa
1/4 cup all-purpose flour (I like King Arthur Flour)
1/8 cup Amaretto
1 tbsp water
1 teaspoon vanilla
1/4 teaspoon salt
1 large egg
2 tablespoons dark chocolate chopped fine (or mini-chocolate chips)

Preparation
Preheat oven to 300°.
Place wafers in a food processor, and pulse until coarsely ground. Sprinkle crumbs into bottom of an 8-inch springform pan coated with cooking spray.
Place sugar and next 8 ingredients (sugar through salt) in a food processor, and process until smooth.
Add egg, and process until blended.
Pour the cheese mixture into prepared pan, and sprinkle with finely chopped dark chocolate.
Bake at 300° for 55 minutes or until the cheesecake center barely moves when pan is touched.
Remove cheesecake from oven, and run a knife around outside edge.
Cool to room temperature.
Cover and chill at least 8 hours.