No, but that sounds good. The one I had didn't have lemon or cottage cheese. It did have sour cream and cream cheese, but I can't remember all the ingredients or amounts. After it finished baking, you were to turn off the oven and don't even open the oven door for 1 hour then you only crack the oven door for another hour. It was very light and fluffy and was hard to get to come out right, but when it did it was devine. Thanks Glenda

I really can't say enough good things about this one - it's our current favorite birthday treat :-) Becky * Exported from MasterCook * Double Chocolate Cheesecake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For crust 1 box chocolate wafer cookies -- (9 ounce) 6 tablespoons unsalted butter -- (3/4 stick) melted For filling 1 1/2 cup whipping cream 1 teaspoon instant coffee powder 12 ounces semisweet chocolate -- finely chopped 2 packages cream cheese -- (8 ounce) room temperature 3/4 cup sugar 1 tablespoon cornstarch 1 cup sour cream 2 teaspoons vanilla extract 3 large eggs For glaze 1/2 cup whipping cream 4 ounces semisweet chocolate -- finely chopped Preheat oven to 350�F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling. Make filling: Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes. Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth. Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan t rack and cool. Cover; chill cake overnight. Make glaze: Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.) Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve. http://www.epicurious.com/recipes/food/views/Double-Chocolate-Cheesecake-4484 - - - - - - - - - - - - - - - - - - - NOTES : Bon Appetit, March 1997

You can buy a store bought cheesecake and do the same, just don't get the crust in your scoops, they did that on the food network show.

I grind up the vanilla wafers and mix with a bit of sugar and some ground nuts. And I top the mini cheese cakes with a dollop of something like apricor or raspberry jam after they are baked That recipe makes about 12 normal size "muffins" of cheese cake. Don't over fill because they puff while baking.