Fresh Lemon Cheesecake

• 1/4 cup Honey Maid Graham Crumbs
• 2 cups low fat cottage cheese
• 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
• 1/2 cup plain nonfat yogurt
• 1/3 cup granulated sugar substitute, divided
• 2 Tbsp. corn starch
• 2 tsp. vanilla
• 2 Tbsp. lemon zest, divided
• 1/3 cup fresh lemon juice, divided Safeway 4 ct For $5.00 thru 02/09
• 3 whole eggs, divided
• 1 egg white
• 1 Tbsp. non-hydrogenated margarine, cut up

1. Heat oven to 325 degrees F.
2. Sprinkle crumbs onto bottom of 9-inch springform pan.
3. Beat cottage cheese in large bowl with mixer until smooth.
4. Add cream cheese spread, yogurt, 2 Tbsp.
5. sugar substitute, corn starch and vanilla; beat until well blended.
6. Beat in 1 Tbsp.
7. each lemon zest and juice.
8. Add 1 whole egg and egg white, 1 at a time, mixing on low speed after each just until blended.
9. Pour over crumbs.
10. Bake 40 to 45 min.
11. or until centre is almost set.
12. Run knife around rim of pan to loosen cake; cool before removing rim.
13. Refrigerate cheesecake 4 hours.
14. Meanwhile, mix remaining zest, lemon juice, whole eggs and remaining sugar substitute in small saucepan; cook on medium-low heat 5 min.
15. or until heated through, whisking constantly.
16. Gradually add margarine, cooking after each addition until melted, stirring constantly.
17. Cook 1 min.
18. or until thickened.
19. Cool.
20. Refrigerate until ready to use.
21. Pour lemon curd over cheesecake just before serving.

honey, cottage cheese, cream cheese, nonfat yogurt, sugar substitute, corn starch, vanilla, lemon zest, lemon juice, eggs, egg, nonhydrogenated margarine

Taken from www.kraftrecipes.com/recipes/fresh-lemon-cheesecake-132747.aspx (may not work)