Pumpkin Cheesecake

Servings: 8

Crust:
1/3 cup reduced-calorie margarine, room temp.
2 cups graham-cracker crumbs

Filling:
1 container (24 ounces) nonfat cottage cheese (3 cups)
1 tub (12 ounces) light cream-cheese
1-1/4 cups packed light-brown sugar
2 large egg whites
2 large eggs
1 can (16 ounces) solid-pack pumpkin
2 tablespoon cornstarch
2 teaspoon pumpkin-pie spice
1 teaspoon vanilla extract

Lightly grease bottom and sides of 9x3-inch springform pan.
Crust:
Mix margarine and cracker crumbs in a bowl until evenly moistened. Press over bottom and 2 inches up sides of prepared pan.
Filling:
Heat oven to 325 degrees F. Process cottage cheese and cream cheese product in a food processor or blender about 2 minutes, scraping down sides 2 or 3 times, until thick and smooth. Add brown sugar, process until sugar dissolves. Add eggs and egg whites and process just until blended. Transfer to a large bowl. Stir in pumpkin, cornstarch, spice and vanilla until well blended and smooth.
Pour into crust. Bake 1 hour and 20 minutes or until top of cake looks set. Shut off oven. Cool completely on wire rack.
Cover and refrigerate in pan at least 6 hours or up to 4 days.