I copied this from a magazine a few years ago, its delicious

Low Fat Chocolate Cheesecake

1 cup chocolate graham cracker crumbs
1 tablespoon brown sugar
1 tablespoon butter or margarine, melted
2 cups low-fat (1%) cottage cheese
2 cups low-fat sour cream
8 oz light cream cheese, softened
1 cup sugar
1/2 cup packed brown sugar
2/3 cup unsweetened cocoa powder
3/4 cup fat-free egg substitute, or 3 whole eggs
2 tablespoons cornstarch
1 teaspoon vanilla
1/4 cup Kahlua or coffee liqueur
Fresh strawberries for garnish (optional)

Preheat oven to 350 º
To make crust, combine crumbs, brown sugar, and melted butter in a small
bowl. Mix well. Spray a 9-inch pan with non-stick spray. Press crumb mixture
evenly over bottom of pan. Bake for 10 minutes. Remove from oven and let
cool. Reduce heat to 325 degrees.
In a blender or food processor, whirl cottage cheese, sour cream, and cream
cheese until smooth. Set aside.
In a large bowl, beat together both sugars, cocoa powder, and egg substitute
on medium speed of electric mixer. Add cream cheese mixture and beat until
smooth. Add cornstarch and beat again. Add vanilla and Kahlua and beat until
mixture is well blended.
Pour batter into prepared crust. Bake for 1 hour and 20 minutes. Cheesecake
will appear puffy and will jiggle slightly when shaken.
Turn off heat. Open oven door halfway and let cake cool in oven for 2 hours
Chill overnight. Before serving, run a knife around edge of pan and remove
sides. Garnish with fresh strawberries, if desired