Combine graham crumbs, margarine and 1/4 cup sugar; press onto bottom and 2 inches up side of 9-inch springform pan.
Blend 1/2 cup egg product and cottage cheese in blender until smooth; spoon into large mixing bowl. Add Neufchatel, and remaining sugar and egg product; beat with mixer until blended.
Spoon 3/4 cup Neufchatel mixture into small bowl. Add cocoa powder and coffee; mix well.
Spoon 2 Neufchatel batters alternately into crust; swirl gently with knife.
Bake 1 hr. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate cheesecake 4 hrs.
Garnish with COOL WHIP before serving.
Enjoy your favorite foods while keeping portion size in mind.
This creamy cheesecake can be refrigerated up to 24 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.