Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    chocolate wafer cookies -- crushed
                        --1/4 cup crumbs
  24      ounces        cottage cheese, lowfat
  16      ounces        light cream cheese
   1 1/4  cups          sugar -- divided
   2                    eggs
   4                    egg whites
   1      teaspoon      vanilla extract
   3      tablespoons   unsweetened cocoa powder
                        Dark Chocolate Sauce:
   2      teaspoons     cornstarch
     1/4  cup           water
     1/2  cup           light corn syrup
     1/4  cup           unsweetened cocoa powder
   2      tablespoons   powdered sugar
     1/2  teaspoon      vanilla extract

Preparation:

Preheat oven to 325 degrees; coat the bottom and sides of a 10-inch springform pan with nonstick cooking spray. Sprinkle cookie crumbs in the bottom of the pan; set aside. Position knife blade in food processor bowl; add cottage cheese and cream cheese, and process until smooth. Add 1 cup sugar, whole eggs, egg whites and vanilla; process just until smooth. Pour 3 cups into a bowl. Add cocoa and 1/4 cup sugar to remaining mixture in food processor; process just until smooth. Spoon alternating mounds of cocoa mixture and plain mixture into prepared pan; swirl with a knife to marble. Bake for 60 minutes, or until almost set. Turn oven off; remove cheesecake from oven, and run a sharp knife around the edge of the cake; return to oven and let stand for 1 hour with the door ajar. Cover and chill for at least 8 hours. Spoon Dark Chocolate Sauce onto plates; top with cheesecake. For Dark Chocolate Sauce: Combine cornstarch and water in a 1-quart glass measure; stir with a whisk until blended. Add corn syrup, cocoa and sugar; stir well. Microwave, uncovered, at HIGH for 3 minutes, or until thickened and bubbly, stirring halfway through cooking time. Stir in vanilla extract.