1 c. graham cracker crumbs
2 tbsp. butter, melted
1 tbsp. polyunsaturated vegetable oil
1 (3 oz.) pkg. pineapple gelatin
1 c. boiling water
1 1/2 lbs. low fat cottage cheese
1/4 c. sugar
1 tbsp. water
2 tsp. cornstarch
1 (8 oz.) can crushed pineapple in juice, undrained

Combine first 3 ingredients. Press onto bottom of 8 inch spring-form pan. Chill. Dissolve gelatin in boiling water and cool to lukewarm. In a blender, thoroughly mix cheese and sugar. Slowly add gelatin and blend. Pour mixture into chilled crust and refrigerate until firm.

In a saucepan, boil the water, cornstarch, crushed pineapple and juice, stirring constantly. Cool 15 minutes and spread over top of cheese cake. Chill at least 1 hour. 16 servings.