Chocolate Cheesecake

4 squares (1 oz each) Baker's chocolate
4 c low-fat cottage cheese
2 Tblsp butter, melted
4 eggs
6-8 Tblsp honey or maple syrup
1 tsp stevia
1 tsp vanilla
1/4 tsp salt
1/4 c flour

Melt the chocolate over low heat in a small pan. Add the butter and melt.

Press the cottage cheese through a fine strainer. Place in a mixing bowl. Add the melted chocolate and butter.

Beat the eggs in a small bowl. Add eggs one at a time to the cottage cheese, beating well after each addition. Mix in the honey or maple syrup, stevia, vanilla, salt, and flour. Stir until mixture is smooth and thoroughly blended.

Pour gently into cake pan lined with a graham cracker crust. Bake in 300 oven for 1 hour. Shut oven off but leave cake inside for 1 1/2 hours longer. Do not open oven door.

Cool on the counter then chill the cake in the refrigerator before serving. Up to 12 hours or more is recommended.

Graham Cracker Crust

1 1/2 c graham crackers, finely ground
5-6 Tblsp butter, melted

Mix the melted butter into the crumbs until well blended. Press the crumbs into the bottom and 2 inches up the sides of a 9-inch spring form pan. The crust may be baked in a 300 oven or left unbaked. If used unbaked, the crust must be thoroughly chilled before filling.