Instructions: Preheat the oven to 375 F. Lightly coat a 9-inch springform pan with non-stick vegetable spray. Sprinkle the chocolate cookie crumbs evenly on the bottom of the pan.

In a food processor or blender puree the cottage cheese until smooth and creamy. Ad the tofu and pulse until the mixture is creamy. Add the cream cheese, sugar, and flour. Pulse until blended. Add the egg whites and vanilla, pulse just until blended (take care not to overmix the egg whites or the cheesecake is more likely to crack).

Transfer half of the filling to a bowl; stir in the cocoa, remaining 2 tablespoons sugar, almond extract, and espresso powder until well combined.

Pour half of each batter mixture into the crust. Then repeat, pouring the remaining half of each batter into the crust. Using a small knife, gently swirl the two batters.

Bake for 35 to 40 minutes longer until a knife inserted in the center comes out clean. Transfer to a rack and let cool completely, the cover and refrigerate.

To serve, run a knife around the sides of the pan to loosen the cake. Release the pan sides. Cut into wedges.

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