Pineapple Cheesecake

Crust:
1/2 cup of low-fat granola

Filling:
1 container (16 ounces) low-fat cottage cheese
1 package (8ounces) light cream cheese (Neufchatel) softened
1/4 cup plus 2 tablespoons of all-purpose flour
1 1/4 cups of granulated sugar
1/4 teaspoon salt
4 egg whites
1 teaspoon of vanilla
1 cup of canned unsweetened crushed pineapple, drained

Preheat oven to 325 degrees Prepare crust: Whirl granola in food processor
(or blender) until slightly ground. Coat 8-inch springform pan with
vegetable-oil cooking spray. Coat inside of pan with granola. Prepare
filling: Process cottage cheese and cream cheese in food processor (or use
your electric mix master)) until smooth. Add flour, sugar, salt, egg
whites, and vanilla. Whirl until blended. Stir in pineapple. Pour into
prepared pan. Place on baking sheet. Bake in preheated 325 degree oven for
1 hour. Turn off oven. Let cheesecake stand in oven with door slightly
open for 1 hour. Remove pan to rack to cool completely. Gently loosen
sides of the cake. Remove sides of pan.

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