Weight Watchers Chocolate Chip Cheesecake...mmmm...

I made this cheesecake yesterday for the 4th of July and it was DELICIOUS!!! It is only 6 Weight Watchers Plus points for 1/12 of the cake. It is so rich and creamy, you won't need more than that. The only change I made was trading out the almond extract for vanilla. I just like the flavor of vanilla better. No one would know it is a "diet" recipe cheesecake. It is very easy to make, even for an amateur like me. Give it a try!!

Ingredients

	10 item(s) cream-filled chocolate sandwich cookie(s)
	8 Tbsp fat-free cream cheese
	8 oz low fat cream cheese, tub-style
	1 cup(s) sugar
	2 Tbsp all-purpose flour
	1 cup(s) fat-free cottage cheese
	2 tsp almond extract, or less to taste
	6 large egg white(s)
	3/4 cup(s) mini chocolate chips

Instructions

• Preheat oven to 325ºF.
  
  
• Lightly coat a 9-inch springform pan with cooking spray. Crush cookies and sprinkle cookie crumbs evenly over bottom of pan.
  
  
• Using an electric mixer, 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 and beat until well blended. Stir in 1/2 cup of chocolate chips.
  
  
• Pour into springform pan; top with remaining chocolate chips and bake until cheesecake puffs and center is almost set, about 60 minutes.
  
  
• Transfer to a wire rack and run a knife around sides while still hot to loosen. Cool completely and release pan sides. Cover and chill overnight. Cut into 12 slices and serve.