Cheesecake With Cranberry Glaze

• Cooking spray
• 1/3 cup gingersnap crumbs (about 6 cookies, finely crushed)
• 1 (16-ounce) carton fat-free cottage cheese
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 2/3 cup sugar
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 large eggs
• 2 large egg whites
• 1 (8-ounce) carton low-fat sour cream

1. Preheat oven to 300u0b0.
2. Coat bottom of a 9-inch springform pan with cooking spray; sprinkle with cookie crumbs.
3. Place cheeses in a food processor, and process 2 minutes or until smooth, scraping sides of bowl once. Add sugar and next 6 ingredients (sugar through sour cream); pulse just until smooth.
4. Pour the cheese mixture into prepared springform pan, and bake at 300u0b0 for 1 hour and 10 minutes or until almost set. Turn oven off, and let cheesecake stand in closed oven for 1 hour. Remove cheesecake from oven; cover and chill at least 8 hours. Serve with Cranberry Glaze.

cooking spray, gingersnap crumbs, cottage cheese, cream cheese, sugar, allpurpose, vanilla, almond, eggs, egg whites, sour cream

Taken from www.myrecipes.com/recipe/cheesecake-with-cranberry-glaze (may not work)