Mocha Cheesecake Low Fat

Directions

1. First, line the bottom of an 8" spring form pan with parchment paper and spray the sides with PAM. Place oven rack in lower 1/3 of the oven and heat to 350 .
2. In a food processor or possibly blender, process the cottage cheese for 3 min or possibly till smooth. Add in the cream cheese and blend well. Add in 1 c. of the sugar, all the vanilla, the espresso pwdr (or possibly instant coffee), and the salt.
3. Blend. Now add in the 3 Large eggs and process till*just* smooth. Remove 2 c. of the mix from the processor. To the 2 c., add in the 6 Tablespoons cocoa and remaining sugar. Blend together well. Pour 1 3/4 of this cocoa mix into the pan. Pour the coffee batter remaining in the processor into the center of the cocoa mix in the pan. Then, pour the rest of the cocoa batter into the center of the coffee batter. (Still with me) With a knife, make swirling motions to "marbleize" the batter. Place the spring form pan into a 9x13 baking pan and pour water to half-way up the spring form pan. Bake till edges begin to brown and the center is*just* beginning to set - about 50 min. Remove and place the spring form pan onto a cooling rack.
4. Cold completely, then cover with chill for at least 6 hrs (it's better to make it 24 hrs ahead).
5. When ready to serve, loosen cake from pan by gently running around the edge with a knife. Invert onto plate; remove parchment paper. Then invert again onto serving (so which the pretty side is up).