Chocolate Chip Cheesecake
adapted from WW Online

Servings - 12    Serving size - 1/12th of cake    Points Plus per serving - 6 points+
Calories - 220.9,   Total Fat - 8.2g,   Carb. - 33.1g,   Protein - 7.1g,   Fiber - 0.2g

10 cream-filled chocolate sandwich cookies ( I used Oreos but NOT double stuff ) 
4 oz. fat-free cream cheese, tub-style
8 oz. reduced-fat cream cheese, tub-style
1 cup sugar
2 TBS. all purpose flour
1 cup fat-free cottage cheese
1 tsp. pure vanilla extract
6 large egg whites
3/4 cup mini-chocolate chips, divided

1.  Preheat oven to 325 degrees F.  
2.  Lightly coat a 9-inch springform pan with cooking spray.  Run cookies through food processor with blade attachment and pulse until fine crumbs form.  Press the crumbs on the bottom of prepared pan.  
3.  In a med-large bowl, combine the fat-free cream cheese and the reduced-fat cream cheese with an electric mixer on low speed until blended.  
4.  In 2-cup glass measure or small bowl, combine the sugar and the flour.  Mix the sugar mixture with the cream cheese mixture and blend with electric mixer until smooth. 
5.  In the food processor ( just wipe out the need to wash ), add the fat-free cottage cheese and process until very smooth.  Add the cottage cheese and the vanilla extract to the cream cheese mixture and blend.  Add egg whites, one at a time, beating after each addition.  Stir in 1/2 cup of chips.  
6.  Pour on top of crust.  Sprinkle with remaining 1/4 cup chips.  Bake on middle rack until top is almost set, about 1 hour.  
7.  Transfer to wire rack and allow to cool completely.  Run knife around edges of pan, and release the sides.  Cover and chill for several hours or overnight.  Cut into 12 slices.