2 c. (1 carton, 16 oz.) nonfat large, or small curd, cottage cheese
2 pkg. (8 oz. each) Neufchatel cream cheese, cut into chunks
6 large egg whites (3/4 c.)
1/3 c. all purpose flour
2 tsp. vanilla
1/2 to 3/4 c. sugar
1 pkg. (about 14) chocolate sandwich cookies, or 14 dark chocolate wafer cookies
Lean chocolate crust (recipe follows)

In a blender or food processor, puree cottage cheese, Neufchatel, egg whites, flour, vanilla and sugar (use 1/2 cup with sandwich cookies, 3/4 cup with wafer cookies) until smooth.

Pour 2/3 of the cheese mixture into crust. Break cookies in half and scatter over mixture, overlapping cookies if needed. Pour remaining cheese mixture over and around cookies. Set pan on a 10x15 inch baking pan. Bake in a 300 degree oven until filling jiggles only slightly in center when pan is gently shaken, approximately 25 to 35 minutes. Remove pan from oven and carefully run a knife between cake and pan sides. Let cool in pan on a rack for 30 minutes. Cover and chill at least 4 hours or up to overnight (for firmest filling). Remove pan rim. Cut into wedges. Serves 12 to 16.

LEAN CHOCOLATE CRUST:

1 pkg. (3 oz.) dark chocolate wafer cookies
1 large egg white

In blender or food processor, whirl 1 pkg. dark chocolate wafer cookies to make fine crumbs (you should have about 2 1/2 cups). Whirl 1 large egg white in processor or whisk slightly with a fork, then whirl or mix in crumbs just until evenly moistened. Press crumbs over bottom and 1/2 inch up sides of a 9 inch cheesecake pan with a removable rim. Bake in a 300 degree oven until slightly firmer when pressed, about 20 minutes.