Course : Cheesecakes
Serves: 4
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6 pieces zwieback
1/2 teaspoon ground cinnamon
2 packages 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 packages low calorie whipped topping mix

Preparation / Directions:

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.

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