Vegetable cooking spray
1/4 c. chocolate wafer cookie crumbs (about 4 cookies)
1 (24 oz.) carton 1% low-fat cottage cheese
2 (8 oz. each) tubs light process cream cheese product
1 1/4 c. sugar, divided
2 eggs
1 tsp. vanilla extract
3 tbsp. unsweetened cocoa
4 egg whites
1/4 tsp. cream of tartar

Coat the bottom of a 10 inch springform pan with vegetable cooking spray. Sprinkle with chocolate cookie crumbs. Set aside.

Position knife blade in food processor bowl. Add cottage cheese and cream cheese. Process until smooth. Add 1 cup sugar, whole eggs and vanilla. Process until smooth. Pour 3 cups into a large bowl. Add cocoa and 2 tablespoons sugar to remaining mixture in processor bowl. Process until smooth. Pour into a medium bowl. Set aside.

Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy. Gradually add remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold 1/4 of egg white mixture into cocoa mixture. Fold remaining egg white mixture into plain cheese mixture. Spoon alternating mounds of cocoa cheese mixture and plain cheese mixture into prepared pan. Swirl with a knife to create a marbled effect.

Bake at 325 degrees for 50 minutes or until almost set. Remove from oven, and cool 15 minutes. Cover and chill at least 8 hours. Yields 14 servings (about 203 calories and 7.2 grams fat each).