1/4 c  Graham Cracker Crumbs
    500 ml Cottage Cheese, 2% Fat
    500 g  Cream Cheese - Fat Free
           Philadelphia
      1 c  Sugar
      2 tb Cornstarch
      1 ts Vanilla Extract
      1 ea Egg
      2 ea Egg Whites
    300 g  Raspberries, Frozen --
           Thawed
      1 tb Cornstarch
    1/2 c  Jelly
  Sprinkle graham crumbs evenly over bottom of lightly
  greased 9 inch springform pan.
  Puree well drained cottage cheese in processor until
  smooth.  Add cream cheese, cut into cubes and continue
  processing until smooth. With processor on, gradually
  add sugar, cornstarch and vanilla. Add egg and egg
  whites, one at a time to cream cheese mixture; process
  using on and off action until just blended; pour into
  pan. Bake at 450 for 10 min.; reduce to 250 and bake
  35 - 40 min.  Cool.
  Refrigerate overnight.  Serve with Raspberry sauce.
  Raspberry Sauce:  Drain thawed,frozen raspberries,
  reserving juice.  Place berries in sieve; crush to
  extract additional juice.  Discard seeds.  Whisk
  cornstarch and heated jelly into juice.  Cook sauce in
  microwave on High until thickened (1-2 min).
  Refrigerate until cool.  Makes 1 1/4 cups.
  Recipe By     : Kraft
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