PHILADELPHIA Classic Cheesecake with Raspberry Sauce

• 1/4 cup Honey Maid Graham Crumbs
• 1 tub (500 mL) 2% cottage cheese, well drained
• 2 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread
• 1 cup granulated granulated sugar
• 2 Tbsp. corn starch
• 1+2 egg plus egg whites
• 1 tsp. vanilla

1. HEAT oven to 450F.
2. SPRINKLE crumbs evenly over bottom of lightly greased 9-inch springform pan.
3. PUREE cottage cheese in food processor until smooth; add to cream cheese and beat with electric mixer until smooth.
4. Beat in sugar and corn starch.
5. ON low speed, add egg and whites, one at a time, until just blended.
6. Stir in vanilla; pour into pan.
7. BAKE for 10 min.
8. ; reduce heat to 250F and bake 35 to 40 min.
9. Cool.
10. Refrigerate overnight.
11. Serve with Raspberry Sauce.

honey, cottage cheese, cream cheese, sugar, corn starch, vanilla

Taken from www.kraftrecipes.com/recipes/philadelphia-classic-cheesecake-raspberry-sauce-83871.aspx (may not work)