1 1/2 C. fine chocolate wafer or chocolate graham cracker crumbs (pulse a little at a time in a blender or food processor – use sugar-free cookies)
2 T. apricot jam, melted
1 C. fat-free cottage cheese
4 egg whites
1 C. Yogurt Cheese
8 oz. light cream cheese
3/4 C. plus 2 T. sugar (experiment with Splenda)
1 T. all-purpose flour
1 tsp. vanilla
1/4 C. unsweetened cocoa powder
1 tsp. almond extract

Preheat the oven to 350 degrees. Spray a 9-inch spring form pan with no-stick spray; set aside. In a medium bowl, stir together the crumbs and melted jam until well combined. Using your fingers, lightly press the crumbs in the bottom and about 2 inches up the sides of the pan. Bake at 350 degrees for 8 minutes. Set the crust aside. Increase the oven temperature to 375 degrees. In a clean, dry blender or food processor, blend or process the cottage cheese until creamy and almost smooth. Add the egg whites, then blend or process just until smooth. Add the yogurt cheese, cream cheese, 3/4 C. sugar, flour and vanilla. Blend or process until smooth. Transfer half of the filling to a bowl; stir in the cocoa, remaining 2 T. sugar and almond extract until well combined. Pour half of each batter mixture into the crust. Then repeat pouring the remaining half of each batter into the crust. Using a small metal spatula, gently swirl the two batters. Bake at 375 degrees for 35 to 40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Loosen the crust from the sides of the pan. Then cool for 30 minutes more. Remove the sides from the pan. Cool the cheesecake completely. Chill it at least 4 hours before serving. If desired, garnish it with additional fine chocolate wafer crumbs.