Pineapple cheesecake

Crumb
1 tbsp butter
3/4 cup graham wafers crumbs

Prepare a 8" springform pan with nonstick cooking spray.

Combine the softened butter and crumbs, then press into the bottom of the pan and freeze until the filling is ready.

Filling
1/4 package light cream cheese softened
1 cup cottage cheese
1 1/2 cup sugar
1/4 cup cornstarch
4 egg whites
1 tsp vanilla
14 oz crushed pineapple can well drained
1 cup drained yogurt*

*Drain the yogurt overnight in the fridge by placing it in a sieve lined with a paper towel over a bowl.
Combine and beat the cream cheese and cottage cheese until it is smooth.  Then beat in the sugar and cornstarch.  Add the yogurt and then stir in the crushed drained pineapple.  
Pour the batter into the frozen crust.

Bake in a 325F preheated oven for about 75 minutes until the sides are nicely brown and it is puffy in the centre.  
Turn the heat off and leave the oven door open halfway to let the cheesecake cool for about 1 to 1 1/2 hours inside the oven.  Then chill the cake for at least 4 hours or overnight before serving.
This recipe is adapted from a magazine clipping, not sure about the name of the magazine.

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