---------- Recipe via Meal-Master (tm) v8.01
       Title: Marbled Chocolate Cheesecake (Lo Cal)
  Categories: Low-cal, Cheesecakes, Chocolate, Cakes/choc.
       Yield: 10 servings
     2/3 c  Skim milk                         1/4 c  Skim milk
       1 ea Envelope unflavoured gelatin        6 tb Sugar
       2 ea Eggs, separated, room temp.         2 ts Vanilla extract
      12 oz Low fat cottage cheese              3 tb Unsweetened cocoa
       1 x  ---chocolate crumb crust----      1/2 c  Vanilla wafer crumbs
       1 tb Unsweetened cocoa               1 1/2 tb Butter or marg. melted
   In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set
   aside. In container of blender, sprinkle gelatin over remaining 1/4 cup
   cold skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and
   blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at
   medium speed until well mixed. Add cottage cheese; blend at high speed
   until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture
   begins to thicken. Combine 1 T sugar and cocoa; add to blender container
   and blend until mixed. Pour chocolate mixture into large bowl. Chill,
   stirring occasionally, until mixture mounds when dropped from spoon.
   In small bowl with electric mixer at high speed, beat egg whites until
   foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold
   beaten whites into chocolate mixture; pour chocolate mixture into prepared
   crust. Spoon large dollops of vanilla mixture over chocolate; with knife or
   spatula, gently swirl to create marbled effect. Cover; refrigerate until
   firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine
   crumbs and cocoa; add butter and stir until evenly blended. Press mixture
   evenly on bottom of 9 in. springform pan.