Low Fat Pineapple Cheesecake

• 1 cup graham cracker crumbs
• 2 tablespoons butter melted
• 1 tablespoon oil
• 3 ounces gelatin pkg. pineapple
• 1 cup boiling water
• 24 ounces low-fat cottage cheese
• 1/4 cup sugar
• 8 1/2 ounces crushed pineapple in juice
• 1 tablespoon water
• 2 teaspoons cornstarch

1. Combine crumbs, butter and oil. Press into bottom of an 8" spring form pan. Chill.
2. Dissolve gelatin in boiling water and cool to lukewarm. In a blender, thoroughly mix cheese and sugar. Slowly add gelatin and blend well. Pour cheese mixture into chilled crust and refrigerate until firm. In a saucepan, bring crushed pineapple (undrained), water and cornstarch to a boil, stirring constantly. Cool 15 minutes and spread over the top of the chilled cheesecake. Chill at

graham cracker crumbs, butter, oil, gelatin, boiling water, lowfat, sugar, pineapple, water, cornstarch

Taken from www.yummly.com/recipe/Low-Fat-Pineapple-Cheesecake-1661403 (may not work)