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.) 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 wafer cookie crumbs, and set aside.

Position knife blade in food processor bowl; add cottage cheese and cream cheese, and 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.