Preparation / Directions:
Break zwieback into blender container, add cinnamon. Blend into crumbs. Remove and set aside. In 1 cup measure soften the gelatin in cold water.
Add to blender container along with the boiling water. Let stand until gelatin appears to be dissolved, about 1-2 minutes. Add brown sugar and salt.
Blend until dissolved. Add cottage cheese, coffee powder and vanilla. Blend until smooth.
In large mixer bowl prepare together the 2 envelopes of low calorie whipped topping mix according to directions.
Fold in cheese mixture. Pour into 8 inch Springform pan. Sprinkle zwieback crumbs over the top of cheesecake.
Chill for 2 1/2 to 3 hours. Remove sides of pan. Cut into wedges.
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