Marbled Chocolate Cheesecake

Ingredients

 * ⅔ cup skim milk
 * ¼ cup skim milk
 * 1 envelope unflavoured gelatin
 * 6 tbsp sugar
 * 2 eggs, separated, room temperature
 * 2 tsp vanilla extract
 * 12 oz low-fat cottage cheese
 * 3 tbsp unsweetened cocoa

Chocolate crumb crust

 * ½ cup vanilla wafer crumbs
 * 1 tbsp unsweetened cocoa
 * 1½ tbsp butter or margarine melted

Directions

 * 1) In small saucepan over medium high heat, bring ⅔ cup milk to a boil; set aside.
 * 2) In container of blender, sprinkle gelatin over remaining ¼ cup cold skim milk; let stand 4 to 5 minutes.
 * 3) Add boiling skim milk; cover and blend at low speed 2 minutes.
 * 4) Add 3 tbsp sugar, egg yolks and vanilla; blend at medium speed until well mixed.
 * 5) Add cottage cheese; blend at high speed until smooth.
 * 6) Remove ¾ cup mixture to use for marbling; chill until mixture begins to thicken.
 * 7) Combine 1 tbsp sugar and cocoa; add to blender container and blend until mixed.
 * 8) Pour chocolate mixture into large bowl.
 * 9) Chill, stirring occasionally, until mixture mounds when dropped from spoon.
 * 10) In small bowl with electric mixer at high speed, beat egg whites until foamy.
 * 11) Gradually add remaining 2 tbsp sugar; beat until stiff peaks form.
 * 12) Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust.
 * 13) Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect.
 * 14) Cover; refrigerate until firm, about 4 to 5 hours.

Chocolate crumb crust

 * 1) In small bowl, combine crumbs and cocoa; add butter and stir until evenly blended.
 * 2) Press mixture evenly on bottom of 9 inch spring-form pan.