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 spring form 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 more 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. Chill several hours or overnight.
Serving size:1/16 of the cake. Calories per serving: 328