Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    zwieback
     1/2  teaspoon      ground cinnamon
   2      envelopes     unflavored gelatin
     1/4  cup           cold water
     1/2  cup           boiling water
     3/4  cup           brown sugar
     1/2  teaspoon      salt
   3      cups          cream style cottage cheese
   4      teaspoons     instant coffee powder
   1      teaspoon      vanilla
   2      envelopes     low calorie whipped topping mix

Preparation:

Break zwieback into blender container, add cinnamon. Blend into crumbs. Remove and set aside. In 1 cup measure soften the gelatin in cold water. Add to blender container along with the boiling water. Let stand until gelatin appears to be dissolved, about 1-2 minutes. Add brown sugar and salt. Blend until dissolved. Add cottage cheese, coffee powder and vanilla. Blend until smooth. In large mixer bowl prepare together the 2 envelopes of low calorie whipped topping mix according to directions. Fold in cheese mixture. Pour into 8 inch springform pan. Sprinkle zwieback crumbs over the top of cheesecake. Chill for 2 1/2 to 3 hours. Remove sides of pan. Cut into wedges.