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2 cups low-fat (2%) small curd cottage cheese
8 oz light cream cheese
3 eggs
1 cup sugar or sugar replacement
1 tablespoon vanilla extract
1 1/2 teaspoons strained lemon juice
1/4 teaspoon salt
3 to tablespoons Graham cracker or Zwieback crumbs

3 tablespoons unsweetened Dutch process cocoa
1/4 teaspoon instant espresso or coffee powder
1 tablespoon sugar
3 tablespoons water

8-inch round springform pan, at least 2" deep
Baking parchment paper
Ovenproof baking dish, at least 2" deep and 2" wider than the cake pan

Serves 10. Make 1 day ahead.

Position the rack in lower third of the oven and preheat to 350
degrees. Place a round of parchment paper on the bottom of the pan
and spray the sides with vegetable oil spray. Put a kettle of water
on to boil. Process the cottage cheese in a food processor for 2
1/2 to 3 minutes, or until silky smooth, scraping the sides and
bottom of the bowl as necessary. Set aside. In a small microwave-safe
bowl, soften the cream cheese on High for about 30 seconds. Stir
until smooth. Scrape into the processor. Add the eggs, sugar,
vanilla, lemon juice and salt. Pulse until incorporated and perfectly
smooth. Do not overprocess. Whisk the cocoa, coffee powder, sugar
and water in a small bowl until smooth. Stir 1 cup of cheesecake
batter into this mixture. Pour 3/4 of the remaining batter into
the pan, pour the chocolate mixture in, then the last 1/4 batter.
Swirl with a knife. Slide oven rack part way out. Place the cheesecake
pan in the baking dish and set on oven rack. Carefully pour boiling
water around pan to a depth of about 1". Bake until cheesecake has
puffed and risen slightly and is just beginning to shrink from the
edges of the pan, about 40 to 45 minutes. Remove cheesecake from
water bath and cool on rack. When cool, cover and chill for at
least 12 hours or up to 2 days. To serve, remove from pan and pat
cracker crumbs around the sides.


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