| 1 | In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside. |
| 2 | In container of blender, sprinkle gelatin over remaining ?cup cold skim milk; let stand 4 to 5 minutes. |
| 3 | Add boiling skim milk; cover and blend at low speed 2 min. add 3 t sugar, egg yolks and vanilla; blend at medium speed until well mixed. |
| 4 | Add cottage cheese; blend at high speed until smooth. |
| 5 | Remove ?c mixture to use for marbling; chill until mixture begins to thicken. |
| 6 | Combine 1 t sugar and cocoa; add to blender container and blend until mixed. |
| 7 | Pour chocolate mixture into large bowl. |
| 8 | Chill, stirring occasionally, until mixture mounds when dropped from spoon. |
| 9 | In small bowl with electric mixer at high speed, beat egg whites until foamy. |
| 10 | Gradually add remaining 2 t sugar; beat until stiff peaks form. |
| 11 | Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust. |
| 12 | Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect. |
| 13 | Cover; refrigerate until firm, about 4 to 5 hours. |
| 14 | Chocolate crumb crust in small bowl, combine crumbs and cocoa; add butter and stir until evenly blended. |
| 15 | Press mixture evenly on bottom of 9 in. springform pan. ~ |
