Pineapple Cheesecake

• 1 c. graham cracker crumbs
• 1 1/2 Tbsp. margarine, melted
• 1 (3 oz.) pkg. lemon sugar-free gelatin
• 1 c. boiling water
• 2 tsp. cornstarch
• 24 oz. cottage cheese
• 2 pkg. Sweet 'N Low
• 1 Tbsp. water
• 1 (8 1/2 oz.) can pineapple in its own juice (do not drain)

1. Mix cracker crumbs and margarine.
2. Press into 8-inch or 9-inch pie pan; chill.
3. Dissolve gelatin in boiling water; cook until lukewarm.
4. Blend cottage cheese and sweetener until creamy. Slowly add gelatin; mix well.
5. Pour into crust and chill until firm.
6. In small saucepan, mix water and cornstarch until smooth. Add pineapple over medium heat, bring to a boil, stirring constantly.
7. Cool 15 minutes.
8. Spread over cheesecake and chill 1 hour; makes 12 servings.

graham cracker crumbs, margarine, lemon sugar, boiling water, cornstarch, cottage cheese, n, water, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=599743 (may not work)