1/4 c  Chocolate wafer cookie
           -crumbs
      1 cn Low-fat cottage cheese
           =- (24 ozs)
     16 oz Cream cheese; softened
  1 1/4 c  Sugar (divided)
      2    Eggs
      4    Egg whites
      1 ts Vanilla extract
    1/4 c  Unsweetened cocoa
           Chocolate sauce:
      2 ts Cornstarch
    1/4 c  Water
    1/2 c  Light corn syrup
    1/4 c  Unsweetened cocoa
      2 tb Powdered sugar
      1 ts Vanilla extract
    Preheat oven to 325. Coat bottom & sides of 10 inch
  springform pan with nonstick cooking spray. Sprinkle bottom
  with crumbs & set aside. Put cottage cheese & cream cheese
  in food processor. Process until smooth. Add 1 cup sugar,
  whole eggs, egg whites & vanilla. Process just until smooth.
    Pour 3 cups batter into a separate bowl. Add cocoa & 1/4
  cup sugar to mixture in processor. Process until well
  mixed. Spoon alternating mounds of cocoa mixture & plain
  mixture into springform pan. Swirl with a knife to make a
  marbled pattern. Bake 1 hour or until almost set. Turn oven
  off. Remove cheesecake from oven. Run a sharp knife around
  edge of pan. Return cake to oven. Let stand 1 hour with
  door ajar. Cover & chill 8 hours. Remove sides of pan.
  Place on serving platter.
    Sauce: in saucepan, mix together cornstarch & water. Stir
  until well mixed. Add corn syrup, cocoa & sugar. Turn heat
  to medium & stir until thickened & bubbly. Stir in vanilla
  & let cool. To serve, spoon some sauce into bottom of
  dessert plates. Place a slice of cheesecake on top.  THE
  DESSERT SHOW
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