Preheat oven to 325 degrees F. Lightly spray a 9-inch springform pan with cooking spray. Crush cookies and sprinkle evenly over bottom of pan.
In a large bowl, beat together cream cheeses on lowest speed until well-blended.
In a small bowl, combine sugar and flour. Add to cream cheese mixture and beat until smooth.
In a food processor or blender, purée cottage cheese until smooth.
Add cottage cheese and almond extract to cream cheese mixture; beat until smooth. Add egg whites; beat until well-blended. Stir in 1/2 cup chocolate chips.
Pour mixture into prepared pan and sprinkle with remaining chocolate chips.
Bake until cheesecake puffs and center is almost set, about 60 minutes.
Transfer to a wire rack and cool completely. Run a knife around sides of pan to loosen; release pan sides.
Cover and chill overnight. Cut into 12 slices and serve. Yields 1 slice per serving.
WW Points: 6 per serving.
Note: I did not have a springform pan so I used a glass pie pan. It worked just fine.
Source: Weight Watchers
By Laurel from Port Orchard, WA
Low-Fat Cheesecake Recipes
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