Lemon-Berry Cheesecake

• 1 cup crushed gingersnap cookies (about 19 cookies)
• 1/3 cup uncooked quick-cooking oats
• 2 tablespoons butter, melted
• Cooking spray
• 1 (24-ounce) carton 1% low-fat cottage cheese
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 1 cup sugar
• 1/3 cup all-purpose flour
• 1 tablespoon grated lemon rind (about 2 lemons)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 3 large eggs
• 1 large egg white
• 1 teaspoon vanilla extract
• 2 cups raspberries
• Lemon Cream Sauce

1. Preheat oven to 350u0b0.
2. Place crushed gingersnaps, oats, and butter in a food processor; process until blended. Press on bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350u0b0 for 6 minutes. Remove from oven and cool completely. Reduce oven temperature to 325u0b0.
3. Combine cottage cheese and cream cheese in food processor; process 2 minutes or until smooth. Add sugar and next 6 ingredients; process 1 minute or just until blended. Pour cheese mixture over prepared crust.
4. Bake at 325u0b0 for 50 minutes or until center is almost set (center will be soft but will firm when chilled). Turn off oven; leave cheesecake in oven 30 minutes. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature on a wire rack. Cover and chill 8 hours.
5. Unmold cheesecake onto a serving platter. Serve with raspberries and Lemon Cream Sauce. YIELD: 12 servings (serving size: 1/12 of cheesecake, about 2 tablespoons raspberries, and about 1 tablespoon sauce).

cookies, oats, butter, cooking spray, cottage cheese, cream cheese, sugar, flour, lemon rind, lemon juice, eggs, egg white, vanilla, raspberries, lemon cream sauce

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