preheat oven to 325. lightly coat 8 or 9 inch springform pan with nonstick vetable-oil spray.
crust- in food processor, grind ginger snaps until crumbly
transfer to a large bowl, add melted jam and mix with fork. Pressinto bottom of prepared pan.
Filling- in large bowl, beat together fat-free cream cheese & Light cream cheese with electric mixer on lowest speed until blended. Beat in Sugar. In food processor puree cottage cheese until smooth. Add pumpkin, vanilla, cinnamon, four, allspice & cloves. Blend until smooth. Add pumpkin mixture to cream cheese mixture and mix until blended. Add egg whites and mix until blended. Pour ito prepared pan & bake 80 minutes, or until cheesecake center is almost set. Transfer to wire rack to cool. Topping- whip heavy cream with electric beater until soft peeks form. In another bowl mix sour cream with granulated sugar, then fold into chipped cream. Refrigerate & spread on cheesecake before serving.
Originally Submitted
3/3/2010
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