POINTS® Value |  3
Servings | 12
Preparation Time | 18 min
Cooking Time | 70 min
Level of Difficulty | Moderate

After you've baked and cooled this cheesecake, it can be refrigerated in an airtight container for up to 1 week.


22 small reduced-fat cinnamon honey graham crackers, squares, 11 full-size crackers
2 Tbsp reduced-calorie margarine
2 cup fat-free cottage cheese
8 oz fat-free cream cheese
1 cup sugar
1/4 cup all-purpose flour
2 Tbsp unsweetened cocoa, dissolved in 1/4 cup boiling water
4 large egg white(s)
1 tsp vanilla extract
1 tsp powdered sugar

Instructions


1. Preheat oven to 325°F. Spray an 8 inch springform pan with nonstick cooking spray. In a food processor, crush graham crackers; pulse in margarine. Transfer to the pan, pressing firmly over bottom and half way up the sides. Refrigerate until chilled, about 15 minutes.
2. To prepare filling, in the food processor, puree cottage cheese and cream cheese; blend in granulated sugar, flour, dissolved cocoa, egg whites and vanilla. Pour into crust; set pan on baking sheet. Bake until set, about 1 hour. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool in oven for 1 hour; cool completely on a rack.
3. Refrigerate in pan; just before serving, unmold from pan and sprinkle with confectioner's sugar.