Reduced-fat cinnamon honey graham cracker(s)
22 small, squares, 11 full-size crackers
Fat free cottage cheese
Fat-free cream cheese
Unsweetened cocoa powder
2 Tbsp, dissolved in 1/4 cup boiling water
Powdered sugar (confectioner's)
- 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.
- 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.
- Refrigerate in pan; just before serving, unmold from pan and sprinkle with confectioner's sugar.