>From the Cooks Recipes website...


Zebra Cheesecake

1/2 cup vanilla wafer crumbs 
2 tablespoons unsweetened baking cocoa, divided use
1 1/2 tablespoons butter, melted 
2/3 cup milk 
1 (1/4-ounce) envelope unflavored gelatin 
1/4 cup cold milk 
6 tablespoons granulated sugar, divided use
2 large eggs, separated 
2 teaspoons vanilla extract
1 1/2 cups cottage cheese 
In small bowl, combine wafer crumbs and 1 tablespoon of the cocoa. Add butter 
and stir until evenly blended. Press evenly into the bottom of a 9-inch 
springform pan; set aside. 
In small saucepan over medium-high heat bring 2/3 cup milk to a boil; remove 
from heat and set aside. 
In a blender, sprinkle gelatin over 1/4 cup cold milk and let stand 4 to 5 
minutes. Add boiling milk, cover, and blend at low speed for 2 minutes. Add 3 
tablespoons of the sugar, egg yolks and vanilla; blend at medium speed until 
well mixed. Add cottage cheese and blend at high speed until smooth. Remove 3/4 
cup of the mixture; refrigerate for later. 
Combine 1 tablespoon sugar and 1 tablespoon cocoa; add to blender and blend 
until mixed. Pour into a large bowl. Refrigerate, stirring occasionally, until 
mixture thickens, about 1 hour. 
In a small mixing bowl with an electric mixer at high speed, beat egg whites 
until foamy. Gradually add 2 tablespoons sugar and beat until stiff peaks form. 
Fold into chocolate mixture and pour into prepared crust. 
Spoon large dollops of the reserved vanilla mixture over chocolate and gently 
swirl with a knife or spatula to create a marbled effect. Cover and refrigerate 
until firm, 4 to 5 hours. 
Makes 12 servings.

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