Ingredients:
• 6 Zwieback
• 1/2 ts Ground cinnamon
• 2 Unflavored gelatin
• 1/4 c Cold water
• 1/2 c Boiling water
• 3/4 c Brown sugar
• 1/2 ts Salt
• 3 c Cream style cottage cheese
• 4 ts Instant coffee powder
• 1 ts Vanilla
• 2 Low calorie whipped topping mix

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. 12 servings. 177 calories per serving.


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