Pumpkin Cheesecake

• 1 cup crushed gingersnap cookies (about 19 cookies)
• 1/3 cup uncooked quick-cooking oats
• 3 tablespoons butter, melted
• Cooking spray
• 1 (24-ounce) carton fat-free cottage cheese (such as Breakstone)
• 1 (8-ounce) package 1/3-less-fat cream cheese, softened
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 cup canned unsweetened pumpkin
• 2/3 cup sugar
• 2 large eggs
• 2 large egg whites
• 2 large eggs
• 2 large egg whites
• 1 teaspoon vanilla extract
• 3/4 cup frozen reduced-calorie whipped topping, thawed

1. Preheat oven to 350u0b0.
2. Place cookie crumbs, oats, and butter in a food processor; process until blended. Firmly press crumb mixture on bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray.
3. Bake at 350u0b0 for 10 minutes; cool on a wire rack. Reduce oven temperature to 325u0b0.
4. Place cottage cheese in a blender or food processor; process until smooth. Beat cottage cheese and cream cheese with a mixer at medium speed just until smooth. Combine flour mixture, pumpkin, and sugar to cheese mixture, beating just until blended. Add eggs and egg whites, 1 at a time, to cheese mixture, beating just until blended. Stir in vanilla. Pour pumpkin mixture into prepared crust.flour and next 5 ingredients in a bowl. Add
5. Bake at 325u0b0 for 1 hour and 10 minutes or until almost set. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature on a wire rack. Cover and chill 8 hours. Top each serving with about 1 tablespoon whipped topping.

cookies, oats, butter, cooking spray, cottage cheese, cream cheese, flour, ground cinnamon, ground ginger, salt, ground nutmeg, ground allspice, pumpkin, sugar, eggs, egg whites, eggs, egg whites, vanilla, frozen reducedcalorie whipped topping

Taken from www.myrecipes.com/recipe/pumpkin-cheesecake-1 (may not work)