Chocolate Candy Cheesecake

1 cup graham cracker crumbs
1 egg white, slightly beaten
1 tablespoon light butter or margarine
1 − 8 oz. bar light cream cheese, softened
1 − 8 oz. bar fat−free cream cheese, softened
1/2 cup sugar
3 egg whites
1/3 cup unsweetened cocoa powder
1/2 cup plain nonfat yogurt
1 teaspoon vanilla extract
2 light Milky Way bars, cut up
1/4 cup fat−free caramel ice cream topping

Cookies and Cream Cheesecake

2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Envelope/sachet Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies **

* The cookies (24) should be chocolate cream filled cookies and be to
as fine as can be done.

** These cookies should be chocolate cream filled cookies and should
be coarsely chopped.

Combine cookie crumbs and margarine; press onto bottom of 9-inch
springform pan. Soften gelatin in water; stir over low heat until
dissolved.

Combine cream cheese and sugar, mixing at medium speed on an
electric mixer until well blended Gradually add gelatin mixture and milk,
mixing until well blended. Chill until mixture is thickened but not set.

Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour
remaning cream cheese mixture over crust. Top with cookies and
reserved cream cheese mixture. Chill until firm.