Remove the sides from the springform pan and place the bottom of the pan on top of two 18 inch square sheets of aluminum foil. Fold the edges of the foil into a loose cone shape so that the sides of the pan can be slipped down over the top. Close the sides of the pan and then press the foil against the inside of the pan. The end result will be the foil outside the pan on the bottom and inside the pan on the sides.

Place the chocolate wafers, graham crackers, 2 tablespoons Dutch process cocoa, and 2 tablespoons allulose in a food processor and process until fine crumbs.

Slowly drizzle in the canola oil until it is well blended into the crumbs.

Place the crumb mixture in the springform pan and gently press the crumbs into the bottom of the pan.

Place the coffee granules and 2 tablespoons water in a double boiler over high heat (or a Pyrex® bowl set over a pot of boiling water).

Add the chocolate and stir while it melts slowly.

When the chocolate sauce is smooth, remove from the heat and place in food processor bowl fitted with a steel blade.

Add the sour cream, cream cheese, cottage cheese, allulose,  cocoa, egg yolks, vanilla extract and salt.

Process until smooth.

In a bowl whisk the egg whites until they form stiff peaks.

Gently fold in the batter from the food processor into the egg whites until well blended.

Pour the batter into the springform pan.

Place the pan in the oven and cook for one hour. Turn off the oven allow it to sit for 2 hours in the oven as it cools.

Chill for at least 4 hours before serving.