Preparation / Directions:
Preheat oven to 325 degrees; coat the bottom and sides of a
10-inch springform pan with nonstick cooking spray. Sprinkle cookie
crumbs in the bottom of the pan; set aside. Position knife blade in
food processor bowl; add cottage cheese and cream cheese, and process
until smooth. Add 1 cup sugar, whole eggs, egg whites and vanilla;
process just until smooth. Pour 3 cups into a bowl. Add cocoa and
1/4 cup sugar to remaining mixture in food processor; process just
until smooth. Spoon alternating mounds of cocoa mixture and plain
mixture into prepared pan; swirl with a knife to marble. Bake for 60
minutes, or until almost set. Turn oven off; remove cheesecake from
oven, and run a sharp knife around the edge of the cake; return to
oven and let stand for 1 hour with the door ajar. Cover and chill
for at
least 8 hours. Spoon Dark Chocolate Sauce onto plates; top with
cheesecake. For Dark Chocolate Sauce: Combine cornstarch and water
in a 1-quart glass measure; stir with a whisk until blended.
Add corn syrup, cocoa and sugar; stir well. Microwave, uncovered,
at HIGH for 3 minutes, or until thickened and bubbly, stirring
halfway through cooking time. Stir in vanilla extract.
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