Cafe Au Lait Blender Cheesecake

Directions

Break zwieback into blender container, add cinnamon.

Blend into crumbs.

Remove and set aside.

In 1 cup measure soften the gelatin in cold water.

Add to blender container along with the boiling water.

Let stand until gelatin appears to be dissolved, about 1 to 2 minutes.

Add brown sugar and salt.

Blend until dissolved.

Add cottage cheese, coffee powder and vanilla.

Blend until smooth.

In large mixer bowl prepare together the 2 envelopes of low calorie whipped topping mix according to directions.

Fold in cheese mixture.

Pour into 8 inch springform pan.

Sprinkle zwieback crumbs over the top of cheesecake.

Chill for 2½ to 3 hours.

Remove sides of pan.

Cut into wedges.