Mocha-Marbled Cheesecake

• 1-1/2 cups graham cracker crumbs
• 1 cup sugar, divided
• 3 Tbsp. margarine or butter, melted
• 1 1/2 cups cholesterol-free egg product
• 1 container (24 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
• 2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
• 1 Tbsp. unsweetened cocoa powder
• 2 tsp. MAXWELL HOUSE Instant Coffee
• 1 cup thawed COOL WHIP LITE Whipped Topping

1. Heat oven to 325 degrees F.
2. Mix graham crumbs, 1/4 cup sugar and margarine; press onto bottom and 2 inches up side of 9-inch springform pan.
3. Blend 1/2 cup egg product and cottage cheese in blender until smooth.
4. Beat Neufchatel, cottage cheese mixture, remaining sugar and egg product in large bowl with mixer until blended.
5. Remove 3/4 cup Neufchatel mixture; place in small bowl.
6. Add cocoa and coffee; mix well.
7. Spoon batters alternately into crust; swirl gently with knife.
8. Bake 1 hour or until center is almost set.
9. Run knife around rim of pan to loosen cake; cool before removing rim.
10. Refrigerate cheesecake 4 hours.
11. Garnish with COOL WHIP before serving.

graham cracker crumbs, sugar, margarine, cholesterolfree egg, s, cheese, cocoa, coffee, topping

Taken from www.kraftrecipes.com/recipes/mocha-marbled-cheesecake-158693.aspx (may not work)