A moist and tender cheesecake recipe topped with chocolate chips on an oreo crust.
Preheat oven to 325 degrees F.
Lightly coat a 9-inch springform pan with cooking spray. Crush cookies and sprinkle cookie crumbs evenly over bottom of pan.
Using an electric mixer, beat together cream cheeses on lowest speed until well blended.
In a small bowl, combine sugar and flour.
Add to cream cheese mixture and beat until smooth.
In a food processor or blender, purée cottage cheese until smooth.
Add cottage cheese and almond extract to cream cheese mixture; beat until smooth.
Add egg whites and beat until well blended.
Pour into springform pan; top with chocolate chips and bake until cheesecake puffs and center is almost set, about 60 minutes.
Transfer to a wire rack and cool completely. Run a knife around sides to loosen and release pan sides. Cover and chill overnight. Cut into 12 slices and serve.
Serves 12. - Points per serving: 5