1/2 ts Ground cinnamon
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
Low calorie whipped topping
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
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.