---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Marble Cheesecake/tvfn-Part 2
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
            See part 1
       In a small microwave safe bowl, soften the Neufchatel
   cheese in microwave on high for about 30 seconds. Or, warm
   gently in the top of a double boiler. Stir until smooth.
   Scrape into the processor. Add the eggs, 1 cupof the sugar,
   vanilla, lemon juice, and salt. Pulse until incorporated
   and perfectly smooth. Do not over process.
       In a small bowl, whisk cocoa, coffee powder, and the
   remaining tablespoon of sugar with 3 tablespoons water,
   until smooth. Stir one cup of the cheesecake batter into
   chocolate mixture. Set aside.
        Pour the plain batter into the prepared pan. Pour the
   chocolate batter in a wide ring leaving a bull’s eye of
   plain batter showing in the center and a border of plain
   batter around the edges. Using a table knife or teaspoon,
   use circular strokes to marble the batters until nicely but
   not too completely mingled.
       Slide oven rack part way out. Place cheesecake pan in
   baking dish or skillet and set on oven rack. Carefully pour
   boiling water around the pan to a depth of about 1 inch.
   Slide oven rack in gently to avoid sloshing. Bake until
   cheesecake has puffed and risen slightly and is just
   beginning to shrink from the edges of the pan, about 40-45
   minutes. Remove cheesecake from water bath and cool on a
   rack. When completely cool, cover and chillfor at least 12
   hours or up to 2 days before serving.
       To unmold and serve: Cover the pan with tightly
   stretched plastic wrap. Place a flat dish on top of
   plastic. Invert pan and dish and rap pan gently until
   cheesecake is released from pan. Remove pan and peel
   parchment liner from bottom of cake. Place cake circle or
   serving plate on the cake and carefully invert so that cake
   is right side up. Remove plastic wrap. Press crumbs around
   sides of cake. Cut with a sharp thin knife. Dip the knife
   in hot water and wipe it dry between cuts. Yield: 10-12
   servingsTips: The suave texture of this cheesecake relies
   on ultra smooth cottage cheese. This requires a food
   processor and at least 2 1/2-3 minutes of processing, no
   cheating. Once the Neufchatel Cheese has been added, pulse
   only enough to incorporate. Overprocessing thins the
   batter. If you use nonfat cottage cheese instead of lowfat,
   the results will not be nearly as good and you would save
   only about .4 grams of fat per serving. It’s not worth it.
    ** Alices uses Medaglio D'Oro or Cafe Salvador Brand