2 c. chocolate cookie wafer crumbs
1/2 c. confectioners' sugar
1/2 c. (1 stick) butter, melted

FILLING:

2 env. unflavored gelatin
1/2 c. cold water
1/3 c. all-purpose flour
3/4 c. granulated sugar, divided
1 1/2 c. milk
4 egg yolks, slightly beaten
1 pkg. (6 oz.) semi-sweet chocolate pieces
1 c. whipping cream
2 c. cottage cheese
1 tsp. vanilla extract
1/2 tsp. almond extract
4 egg whites

For Crust: Combine crumbs and sugar; stir in butter. press mixture firmly and evenly against the bottom and halfway up the sides of a 9 inch springform pan. Chill.

For Filling: Sprinkle gelatin over water to soften. Combine flour and 1/4 cup sugar. Stir in milk. Cook over medium heat, stirring constantly, until mixture thickens. Add small amount of hot mixture to egg yolks; return all to saucepan. Cook 1 additional minute. Add softened gelatin; stir until dissolved. Cool to lukewarm.

Melt chocolate pieces with 1/3 cup whipping cream over low heat, stirring constantly, until chocolate is melted. (Refrigerate remaining cream until used.) Remove from heat; cool to lukewarm. Beat cottage cheese 5 minutes on highest speed of mixer. Blend in vanilla and almond extracts and gelatin mixture. Beat egg whites until foamy; continue beating and gradually add remaining 1/2 cup sugar.

Beat until stiff peaks form. Fold beaten egg whites into gelatin mixture. Whip remaining 2/3 cup cream in a chilled bowl with chilled beaters until stiff peaks form; fold into gelatin mixture.

Spoon about 1/3 of filling into crust; drizzle thin stream of chocolate over filling; swirl with spoon in marble pattern. Repeat until filling and chocolate are used.

Chill several hours overnight. To serve, place cake on serving plate; carefully remove sides of pan. Yields one 9 inch cake. Serving size: 1/16 of recipe, 328 calories per serving.