6 zwieback
1/2 tsp. ground cinnamon
2 env. unflavored gelatin
1/4 c. cold water
1/2 c. boiling water
3/4 c. brown sugar
1/2 tsp. salt
3 c. cream style cottage cheese
4 tsp. instant coffee powder
1 tsp. vanilla
2 env. low calorie whipped topping mix

Break zwieback into blender container, add cinnamon. Blend into crumbs. Remove and set aside.

In 1 cup measure soften the gelatin in cold water. Add to blender container along with the boiling water. Let stand until gelatin appears to be dissolved, about 1-2 minutes. Add brown sugar and salt. Blend until dissolved. Add cottage cheese, coffee powder and vanilla. Blend until smooth.

In large mixer bowl prepare together the 2 envelopes of low calorie whipped topping mix according to directions. Fold in cheese mixture. Pour into 8 inch springform pan. Sprinkle zwieback crumbs over the top of cheesecake. Chill for 2 1/2 to 3 hours. Remove sides of pan. Cut into wedges. 12 servings. 177 calories per serving.