This is from answers.yahoo.com & sounds similar other than not using vanilla wafers for the crust which would be easy to substitute. CHOCOLATE MARBLED CHEESECAKE 2 c. chocolate cookie wafer crumbs 1/2 c. confectioners' sugar 1/2 c. (1 stick) butter, melted FILLING: 2 env. unflavored gelatin 1/2 c. cold water 1/3 c. all-purpose flour 3/4 c. granulated sugar, divided 1 1/2 c. milk 4 egg yolks, slightly beaten 1 pkg. (6 oz.) semi-sweet chocolate pieces 1 c. whipping cream 2 c. cottage cheese 1 tsp. vanilla extract 1/2 tsp. almond extract 4 egg whites For Crust: Combine crumbs and sugar; stir in butter. press mixture firmly and evenly against the bottom and halfway up the sides of a 9 inch springform pan. Chill. For Filling: Sprinkle gelatin over water to soften. Combine flour and 1/4 cup sugar. Stir in milk. Cook over medium heat, stirring constantly, until mixture thickens. Add small amount of hot mixture to egg yolks; return all to saucepan. Cook 1 additional minute. Add softened gelatin; stir until dissolved. Cool to lukewarm. Melt chocolate pieces with 1/3 cup whipping cream over low heat, stirring constantly, until chocolate is melted. (Refrigerate remaining cream until used.) Remove from heat; cool to lukewarm. Beat cottage cheese 5 minutes on highest speed of mixer. Blend in vanilla and almond extracts and gelatin mixture. Beat egg whites until foamy; continue beating and gradually add remaining 1/2 cup sugar. Beat until stiff peaks form. Fold beaten egg whites into gelatin mixture. Whip remaining 2/3 cup cream in a chilled bowl with chilled beaters until stiff peaks form; fold into gelatin mixture. Spoon about 1/3 of filling into crust; drizzle thin stream of chocolate over filling; swirl with spoon in marble pattern. Repeat until filling and chocolate are used.

Thank you. I admit to being confused about the 'weight or volume' thing. In my part of the world, even back in the old days of Imperial measurement, you had liquid measures for liquids only (eg: pints and quarts and gallons). But in America, you use pints and quarts and gallons to measure solid things like fruit and vegetables. It makes no sense to me at all, and I'm incapable of visualising '1 pint strawberries'. Mind you, I can still visualise '1 pint milk' after 40+ years. Now it's 600ml. Much easier, IMO, to work with cup measurements or weights.

Linda and Ann, Hmmmmm.... I don't know. I've made these cookies before and I don't remember the dough being wet like this batch was. It was really pretty disgusting. It's the recipe for flourless peanut butter cookies: 1 cup sugar, 1 cup peanut butter, 1 egg, 1 tsp. vanilla. This recipe also includes 1 tsp. BS which makes them rise a little and gives them a prettier look, but of course the BS wouldn't have anything to do with the wetness of the dough! And they are delicious cookies. Next time I will try a smaller egg and see what happens. Thanks again, Jen

That recipe sounds great! I have to admit I really don't keep maple syrup around. Do you think it would work ok without it, or can you suggest a particular substitution I may have that I could use for this specific recipe? Thanks.