Servings: 12
Prep Time: 20 Min.
Cook Time: n/a
Chill Time: 4 1/2 Hrs.

Crust:
+ 1 1/2 c. crumbled chocolate wafers (about 28 wafers)
+ 6 Tbsp. butter, melted
+ 2/3 c. sugar, divided

Filling:
+ 2 envelopes unflavored gelatin
+ 2 c. milk
+ 2 egg yolks
+ 12 oz. semi-sweet chocolate, broken
+ 2 c. (8 oz.) cream-style cottage cheese
+ 2 egg whites
+ 1 c. whipping cream, whipped

Topping:
+ strawberries (optional)
+ whipped cream (optional)

1. In a small mixing bowl, stir together crumbled wafers and melted butter. Press mixture evenly over bottom and 1 1/2 in. up sides of a buttered 9 in. springform pan.
2. In a large saucepan, combine 1/3 c. of the sugar and gelatin. Stir in milk and egg yolks. Cook and stir over medium heat until thickened. Stir in chocolate until melted. Cover and chill until partially set.
3. In a blender container, blend cottage cheese until smooth. Fold into chilled chocolate mixture. In a medium mixing bowl, beat egg whites with an electric mixer on high speed until soft peaks form. Gradually add 1/3 c. of the sugar, beating until stiff peaks form. Gently fold into chocolate mixture. Fold in 1 c. whipped whipping cream. Pour mixture into prepared springform pan. Chill at least 4 hrs. or until firm. If desired, garnish with additional whipped cream and strawberries.