Baked Chocolate Cheesecake—Prototype 10.2:
This is a tastier version. The crust is somewhat richer, due to inclusion of the "filling" ingredients of the Prototype 3 Chocolate Bran Buddy Bars. Essentially, what goes into this cheesecake's crust is a one-quarter recipe of the Chocolate HiFi Buddy Balls (Prototype 1). Remember, that's a quarter recipe, not a third, as I felt that the crust needed to be cut down a bit. Another change is the addition of vanilla to the batter.

Despite this batter modification, I have chosen to keep the "10" in "Prototype 10.2" rather than up this number to 11. Not only is this more in keeping with the 1980's prototype numbering, but the vanilla addition is an extremely small change anyway—small enough that I would rather consolidate this modification with that of the crust, resulting in a ".2" (up from ".1") after the "10".
3 oz. semi-sweet chocolate. Heat only until it just becomes fully melted, then mix in...
1 tablespoon cocoa powder. Heat this mixture a little more, then blend in, as thoroughly as possible...
1 tablespoon skim milk. Heat this mixture a little more, mix it more thoroughly, then gradually combine...
4 oz. lowfat cottage cheese, whipped. Then add...
1/4 cup plus 1 tablespoon granulated sugar. Blend thoroughly, then add...
1 teaspoon vanilla (next to last ingredient here). Blend this in, then finally mix in...
2.2 oz. finely ground Bran Buds. Mix quickly with vigor.

Press this crust mixture into the bottom of a lightly buttered 9" cheesecake pan (such as removable-bottom or spring-form).

1/2 cup skim milk
2 tablespoons melted butter
3 tablespoons cocoa powder
7/8 cup granulated sugar
1/4 cup flour
1/2 teaspoon salt
2 cups lowfat cottage cheese
1 teaspoon vanilla
2 eggs

Blend all these ingredients together thoroughly and pour into pan. Promptly place into 300-degree oven (preheated), and bake for 100 minutes (or until cake tester comes out clean). Remove from oven, cool down to about room temperature, carefully remove from pan, and refrigerate.

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