Bring cheese to room temperature in bowl. Add the milk, then the pudding mix. Mix well with hand mixer. May also be done in the blender. Fold in fruit if wanted. Pour into prepared crust, smoothing top with spatula. Chill at least 2 hours in refrigerator. Can be topped with fruit or enjoyed plain.
By Jean from Buffalo, NY
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
By Robin from Washington, IA