2/3 c  Skim milk
1    Envelope unflavoured gelatin
2    Eggs, separated, room temp.
12 oz Low fat cottage cheese
1/4 c  Skim milk
6 tb Sugar
2 ts Vanilla extract
3 tb Unsweetened cocoa

–CHOCOLATE CRUMB CRUST–
1/2 c Vanilla wafer crumbs
1 1/2 tb Butter or marg. melted
1 tb Unsweetened cocoa

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