Creamy Lemon-Lime Tofu Cheesecake

• Crust:
• 1 1/3 cups graham cracker crumbs (about 8 cookie sheets)
• 2 tablespoons brown sugar
• 1 tablespoon reduced-calorie stick margarine, melted
• Cooking spray
• Filling:
• 1 cup 2% low-fat cottage cheese
• 2/3 cup tub-style light cream cheese (about 5 ounces)
• 1 (12.3-ounce) package reduced-fat firm silken tofu, drained
• 1 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/2 cup bottled fat-free lemon curd (such as Crosse & Blackwell)
• 2 teaspoons grated lime rind
• 6 tablespoons fresh lime juice
• 2 large eggs
• 1 large egg white
• Topping:
• 1 1/4 cups low-fat sour cream
• 1/2 cup granulated sugar
• 1 teaspoon grated lemon rind
• 1/2 teaspoon vanilla extract
• Lemon and lime slices (optional)

1. Preheat oven to 325u0b0.
2. To prepare crust, combine first 3 ingredients in a small bowl, tossing mixture well with a fork. Sprinkle mixture into the bottom of a 9-inch springform pan coated with cooking spray.
3. To prepare filling, place cheeses and tofu in a food processor, and process until mixture is smooth. Add 1 cup granulated sugar, flour, and next 5 ingredients (flour through egg white); process until smooth, scraping sides of processor bowl occasionally. Pour filling into prepared pan. Bake at 325u0b0 for 1 hour and 20 minutes or until almost set. Remove from oven.
4. To prepare topping, place sour cream, 1/2 cup granulated sugar, lemon rind, and vanilla in a small bowl; stir well. Spread sour cream mixture over cheesecake, and bake an additional 8 minutes. Turn oven off, and partially open oven door; leave cheesecake in oven 30 minutes. Remove from oven. Cool 20 minutes on a wire rack; cover and chill 8 hours. Garnish with lemon and lime slices, if desired.

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Taken from www.myrecipes.com/recipe/creamy-lemon-lime-tofu-cheesecake (may not work)