Chocolate Swirled Cheesecake

Line a strainer with four layers of cheesecloth or one coffee filter; place over a bowl.
Place cottage cheese in strainer; refrigerate, covered, 1 hour.
Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square); wrap foil securely around pan.
Coat inside of pan with cooking spray.
Press crushed wafers onto bottom and 1 in. up sides.
Preheat oven to 350°.
In a food processor, process drained cottage cheese until smooth.
Add cream cheese, sugar and salt; process until blended.
Transfer to a bowl; stir in vanilla, eggs and egg white.
Remove 1 cup batter to a small bowl; stir in melted chocolate.
Pour plain batter into crust.
Drop chocolate batter by spoonfuls over plain batter.
Cut through batter with a knife to swirl.
Place springform pan in a larger baking pan; add 1 in. of boiling water to larger pan.
Bake until center is just set and top appears dull, about 40 minutes.
Turn off oven; open door slightly.
Cool cheesecake in oven 30 minutes.
Remove springform pan from water bath; remove foil.
Loosen sides of cheesecake with a knife; cool on a wire rack 30 minutes.
Refrigerate overnight, covering when completely cooled.
Remove rim from pan. If desired, top with raspberries.

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