1/4 c. chocolate cookie crumbs
24 oz. 1% lowfat cottage cheese
1 1/4 c. sugar, divided
2 eggs
1 tsp. vanilla extract
3 tbsp. unsweetened cocoa
1/4 tsp. cream of tartar
4 egg whites
8 oz. light cream cheese

Coat the bottom of a 10-inch springform pan with cooking spray; sprinkle with cookie crumbs and set aside.

Position knife blade in food processor; add cottage cheese, blend until smooth. Pour into bowl. Add cream cheese and beat with mixer until smooth. Add 1 cup sugar, whole eggs, and vanilla; blend until smooth. Pour 3 cups into another bowl and set aside.

Add cocoa and 2 tablespoons sugar to first bowl; mix thoroughly. Beat whites and cream of tartar at high speed until foamy. Gradually add remaining sugar; beat until stiff peaks form. Fold 1/4 of whites into cocoa mixture. Fold remaining whites into plain mixture. Alternate cocoa mix and plain mix into prepared pan. Bake at 325 degrees for 50 minutes. Remove from oven and chill for 8 hours.