Cheesecake with raspberry sauce recipe

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.