Strawberry Cheesecake

• 3/4 cup graham cracker crumbs (about 5 cookie sheets)
• Cooking spray
• 2 cups 1% low-fat cottage cheese
• 1/4 cup all-purpose flour
• 2 cups (16 ounces) light cream cheese, softened
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 2 large egg whites
• 1 large egg
• 1/2 cup strawberries
• 1 teaspoon water

1. Preheat oven to 450u0b0.
2. Press graham cracker crumbs into bottom of a 9-inch springform pan coated with cooking spray.
3. Place cottage cheese in a blender, and process until smooth. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cream cheese, and sugar in a large bowl; beat with a mixer at low speed until smooth. Beat in cottage cheese and vanilla. Add egg whites and egg, 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan.
4. Combine strawberries and water in a blender, and process until smooth. Swirl strawberry mixture into cheese mixture using the tip of a knife.
5. Bake at 450u0b0 for 15 minutes. Reduce oven temperature to 250u0b0 (do not remove cheesecake from oven); bake an additional 45 minutes or until cheesecake center barely moves when pan is touched.
6. Remove cheesecake from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Cut into wedges.

graham cracker crumbs, cooking spray, cottage cheese, allpurpose, light cream cheese, sugar, vanilla, egg whites, egg, strawberries, water

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