-----------------------------------CRUST-----------------------------------
      1 c  Graham crumbs

      1 tb Margarine; light, melted

----------------------------------FILLING----------------------------------
      2 c  Cottage cheese

      1 pk Light cream cheese; 8oz

    2/3 c  Sugar

    1/2 c  Plain yogurt

    1/4 c  Flour; all-purpose

      2    Egg whites

      1    Egg

      1 tb Orange rind; grated

      1 ts Vanilla

----------------------------------TOPPING----------------------------------
      2 c  Cranberries

    1/2 c  Orange juice

    1/3 c  Sugar

      2 ts Cornstarch

  Combine crust ingredients. Press over bottom of 9-inch springform pan.
  Bake at 325 degrees F for 5 minutes.
  In food processor, blend cottage cheese until smooth. Add cream
  cheese and process until smooth. Add remaining filling ingredients;
  process until smooth. Pour into pan. Bake at 325 degrees F  for 50 to
  60 minutes or until almost set in centre. Run knife around edge of

  cake to Ioosen from rim. Cool on rack. Chill.
  Combine cranberries, orange juice, and sugar in a saucepan. Bring to a
  boil, stirring constantly. Then simmer 3 minutes or until cranberries
  start to pop. Dissolve cornstarch in 1 tbsp water. Add to pan, cook
  and stir 2 minutes. Chill topping, and spread over cake before
  serving.