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

Combine crumbs, butter and oil. Press into bottom of an 8" 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 well. Pour cheese mixture into chilled crust and refrigerate until firm. In a saucepan, bring crushed pineapple (undrained), water and cornstarch to a boil, stirring constantly. Cool 15 minutes and spread over the top of the chilled cheesecake. Chill at least 1 hour longer before serving. Makes an 8" cake.