Double Chocolate Cheesecake

So.
J and I ended up not going away for American Thanksgiving this year.  I took the 2 days from work, but his family was dispersed and we decided to stay at home, clean, put up the Christmas tree, and watch a whole lotta football.  My mom also came and stayed overnight.
Seeing as mom was coming, it was cause to make a special meal.  With special meals come special desserts.  I turned for inspiration to the Looneyspoons Collection.  There were lots of interesting things, but I was drawn in by the idea of making cheesecake.  It's been a long time since I've made a cheesecake, so I figured this one was worth a shot.
I present to you now The Looneyspoons Collection's Shockalot Cheesecake:

Ingredients

1 box low-fat brownie mix
2 c 1% cottage cheese
1 c light sour cream
1 pkg light cream cheese
1 c sugar
1/3 c unsweetened cocoa powder
1/4 c flour
6 oz semi-sweet chocolate squares, melted and cooled slightly
4 eggs
1 tsp vanilla

Method
1.  Grease a 10-inch springform pan.  Prepare brownies according to the package directions, baking in the springform pan as opposed to a cake pan.  The brownies need to bake for about 20 minutes.  Remove pan from oven, reset oven to 325 F, and let brownies cool as the filling is made.
2.  To make the filling, blend cottage cheese, sour cream and cream cheese in a blender until smooth.  Scrape into a bowl.  In another bowl, stir together sugar, cocoa powder and flour with a fork.  Gradually add sugar mixture to cheese mixture and mix until well blended.  Add melted chocolate, scraping down the sides of the bowl.  Add eggs and vanilla, mixing until eggs are just incorporated.
3.  Before pouring the cheese into the springform, lightly grease the sides of the springform pan.  Pour batter over the brownie and smooth the top.  Bake for 60 to 70 minutes until the cake is puffed and the center jiggles slightly when shaken.  Turn oven off and leave the door open slightly letting the cake cool in the oven for 1 hour.  Remove from the oven, run knife around the edge of the pan to loosen cake from sides and let cool completely.  Cover and refrigerate overnight.
Serves 12-16

 From The Looneyspoons Collection

So, I thought the brownie would take up more space in the pan than it did.

Here is the filling just before I added the melted chocolate.  While I have no blender or food processor really, I do own the Magic Bullet with ALL the attachments.  Including the Magic Bullet blender.  It was perfect for the filling.  When the cottage cheese is smooth, it made a surprisingly rich looking batter.

While I did grease the pan and leave it in the oven for the hour to help prevent cracking, it still cracked.  Boo!  But it was delicious.  Hooray!  This is the first night of eating.  The crust came off the base well.  This changed over time with the brownie base becoming like cement attached to the base.  The cheese layer would lift off and I would scrape up the base and leave a pile of it next to the cheese.

But the cheesecake was delicious, and was lower in fat than a regular cheesecake.  Would I recommend a brownie base?  Not really.  But J and I would definitely eat this again.