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Chocolate Swirl Cheesecake

Non stick cooking spray
1/4 cup chocolate cookie crumbs *about 8 wafers
24 ounces 1% low fat cottage cheese
16 ounce light cream cheese
1 1/4 cup sugar
4 egg whites
2 eggs
3 tablespoons cocoa
1 teaspoon vanilla
1/4 teaspoon cream of tartar

Coat bottom of 10 " springform pan with non-stick cooking spray.
Sprinkle crumbled cookie crumbs on bottom of pan. Set aside. In
food processor, add cottage cheese and cream cheese and process
until smooth. Add 1 cup sugar, whole eggs, and vanilla. Process
until Pour 3 cups of this mixture into a large bowl. Add cocoa
and 2 Tbsp sugar to the remaining mixture in processing bowl, and
process until smooth. Pour into medium bowl and set aside. Beat
egg whites and cream of tartar until foamy. Add remaining 2 Tbsp
sugar and beat until stiff. Fold 1/4 of the egg white mixture into
the cocoa mixture. Fold the remaining egg white mixture into the
plain cheesecake mixture. Spoon alternately into springform pan.
Swirl. Bake at 325F for 50 minutes. Remove and cool 15 minutes,
and then cover and chill for at least 8 hours.


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