Cafe Au Lait Blender Cheesecake

• 6 each Zwieback
• 1/2 teaspoon cinnamon ground
• 2 envelopes gelatin, unflavored unflavored
• 1/4 cup water cold
• 1/2 cup water boiling
• 3/4 cup brown sugar
• 1/2 teaspoon salt
• 3 cups cottage cheese cream style
• 4 teaspoons instant coffee powder
• 1 teaspoon vanilla extract
• 1 x whipped topping mix low calorie

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

zwieback, cinnamon ground, gelatin, water cold, water boiling, brown sugar, salt, cottage cheese, coffee powder, vanilla, calorie

Taken from recipeland.com/recipe/v/cafe-au-lait-blender-cheesecake-45087 (may not work)