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Preheat oven to 325 degrees. Spray a 9 inch springform pan with vegetable cooking spray. In a medium bowl, combine crumbs, 1 Tablespoon of sugar, margarine, and water. Press mixture into bottom of prepared pan. Bake for 15 minutes. Place on a wire rack to cool. Ina blender or food processor fitted with the metal blade, puree cottage cheese. In a large mixing bowl, using an electric mixer set on high speed, beat cream cheese with cottage cheese until fluffy. Add remaining sugar, cocoa, and flour. Beat in eggs and egg whites, one at a time, until smooth. Stir in coffee. Pour into baked crust. Bake for 1 hour. Turn off oven; let cake cool with door ajar until completely cool. Run knife around edge of cake. Chill for 4 hours. Remove from pan and garnish with raspberries, chocolate leaves, and confectioners sugar.
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