Ingredients:
2/3 cup chocolate graham cracker crumbs (about 5 cookie sheets)
Cooking spray
2 cups fat-free cottage cheese
1 (8-ounce) tub light cream cheese
3/4 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup fat-free sour cream
1/4 cup all-purpose flour
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
1/4 cup fat-free caramel sundae syrup, divided
2 (2.07-ounce) chocolate-coated caramel-peanut nougat bars (such as Snickers), chopped and divided
Directions:
Preheat oven to 300°.
Sprinkle crumbs into bottom and halfway up sides of a 9-inch springform pan coated with cooking spray.
Combine cheeses in a food processor; process 2 minutes or until smooth. Add brown sugar and next 6 ingredients (brown sugar through egg whites); process just until blended.
Pour half of batter into prepared pan. Drizzle with 2 tablespoons syrup; sprinkle with half of chopped candy bar. Pour remaining batter into pan; drizzle with 2 tablespoons syrup. Bake at 300° for 50 minutes.
Sprinkle with remaining chopped candy bar; bake 10 minutes or until almost set. Turn oven off; let cheesecake stand for 1 hour in oven with door closed.
Remove cheesecake from oven; cool to room temperature. Cover and chill at least 8 hours.