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1
Chocolate crumb crust: In small bowl, combine crumbs and cocoa; add butter and stir until evenly blended.
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2
Press mixture evenly on bottom of 9-inch springform pan.
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3
Filling: In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside.
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4
In container of blender, sprinkle gelatin over remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes.
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5
Add boiling skim milk; cover and blend at low speed 2 minutes.
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6
Add 3 tbsp.
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7
sugar, egg yolks and vanilla; blend at medium speed until well mixed.
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8
Add cottage cheese; blend at high speed until smooth.
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9
Remove 3/4 cup mixture to use for marbling; chill until mixture begins to thicken.
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10
Combine 1 tbsp.
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11
sugar and cocoa; add to blender container and blend until mixed.
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12
Pour chocolate mixture into large bowl.
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13
Chill, stirring occasionally, until mixture mounds when dropped from spoon.
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14
In small bowl with electric mixer at high speed, beat egg whites until foamy.
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15
Gradually add remaining 2 tbsp.
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16
sugar; beat until stiff peaks form.
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17
Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust.
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18
Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect.
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19
Cover; refrigerate until firm, about 4 to 5 hours.
