INGREDIENTS

INSTRUCTIONS

Lightly coat 9-inch springform pan with no-stick cooking spray. In
small bowl, combine crust ingredients; mix well. Press evenly into
bottom of prepared pan. Bake in 325 degree oven for 8 minutes; cool.
In work bowl of food processor fitted with steel knife, puree light
cream cheese and cottage cheese. Add sugar and vanilla; process to
blend. Add melted white chocolate; process just to blend. In small
bowl, beat egg whites until stiff peaks form. Add small amount of egg
whites to batter; process just until blended. Reserve 1 c cheesecake
batter; pour remaining batter over crust. Add peppermint extract and
food color to reserved 1 c batter; blend well. Drop tablespoonfuls of
peppermint batter onto batter in pan, forming 5 to 6 dollops. Using a
table knife, swirl peppermint batter through light batter to marble.
Bake in a 325 degree oven to 40 to 50 minutes until edges are set and
center is almost set. Turn oven off; let cheesecake stand in oven 30
minutes with door open. Remove from oven; run sharp knife around  sides
of pan. Cool to room temperature on wire rack. Cover;  refrigerate at
least 24 hours before serving. To serve, remove sides  of pan. Garnish
with Chocolate Shamrocks, if desired. Store remaining  cheesecake in
refrigerator.  NOTES : Chocolate Shamrocks:  Place 1 ounce semi-sweet
chocolate in  freezer-weight reclosable plastic bag.  Immerse in very
hot water to  melt chocolate; cool slightly.  Make small snip on one
corner of bag.  Cover baking sheet with waxed paper.  Cut shamrock
pattern out of  paper and place under waxed paper.  Pipe chocolate in
shamrock  outline, moving pattern under waxed paper to make each
design. Repeat  with 1 ounce white chocolate baking bar. Refrigerate
until chocolate  is set. With spatula, transfer shamrocks to
cheesecake. TIP: To make  in blender, puree cottage cheese in batches
with the sugar. Beat  light cream cheese in large bowl until smooth and
creamy. Beat in  pureed cottage cheese. Continue adding ingredients as
directed. TIP:  For ease in cutting, dip knife in hot water before
slicing. TIP:  For  a flavor variation, substitute lemon extract for
peppermint extract.  Use several drops of yellow food color instead of
green. Recipe by:  Dierberg's Home Economists  Posted to MC-Recipe
Digest by Jill & Joe Proehl <jpxtwo@swbell.net>  on Apr 05, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 140
Calories From Fat: 53
Total Fat: 6g
Cholesterol: 12.8mg
Sodium: 291.1mg
Potassium: 52mg
Carbohydrates: 14.2g
Fiber: <1g
Sugar: 10.7g
Protein: 7.1g