To a blender or food processor, add the cottage cheese and puree until completely smooth (it MUST be 100% smooth -- be sure to scrape down the sides and puree again until every kernel has been processed).
Add the eggs, powdered sugar, cocoa, flour and vanilla and process until completely smooth.
Pour into 12 muffin cups: I used individual silicone muffin cups and they worked marvelously. They are flexible so the cheesecakes pop out so easily. You could also use a regular muffin pan, well-greased, or try paper liners.
Bake at 325 for 22 minutes, until center is just set. Let cool to room temperature before refrigerating for at least 3-4 hours. Carefully remove from muffin cups.
Garnish as desired.
*Nutrition information will vary depending on brands and products used.