Marbled Cheesecake - cooking recipe

Ingredients

1/2 c. chocolate wafer cookie crumbs (about 8 cookies)
1 c. sugar
1/4 c. all-purpose flour
1 Tbsp. vanilla
2 (8 oz.) tubs nonfat processed cream cheese, softened
4 eggs
3 (1 oz.) sq. sweet baking chocolate, melted
1/2 c. sugar
1 c. nonfat cottage cheese
1 c. nonfat sour cream alternative
2 Tbsp. dark rum
1 (8 oz.) carton vanilla low-fat yogurt
1 (8 oz.) pkg. Neufchatel cheese
1 1/4 c. hot water
1 Tbsp. plus 1/2 tsp. instant espresso coffee granules
40 ladyfingers
1/2 tsp. unsweetened cocoa

Preparation

Position knife blade in food processor bowl; add first 6 ingredients.
Process until smooth; set aside.
Combine hot water and espresso granules in small bowl.
Split ladyfingers in half lengthwise.
Quickly dip 20 ladyfinger halves, cut side down, in espresso; place dipped side down, in the bottom of a 9-inch square baking dish.
Dip 20 more ladyfinger halves, cut side down, into espresso; arrange dipped side down, on top of first layer.
Spread 2 cups cheese mixture evenly over ladyfingers; repeat procedure with remaining ladyfinger halves, espresso and cheese mixture. Place one toothpick in each corner and one in the center of tiramisu (to prevent plastic wrap from sticking to cheese mixture); cover with plastic wrap.
Refrigerate 3 to 8 hours.
Remove toothpicks; sprinkle with cocoa.