CRUST:

1 c. graham cracker crumbs
1/4 c. ground pecans
1 tbsp. sugar
2 tbsp. butter, melted

TOPPING:

Assorted fresh fruit, orange sections, kiwi, strawberry halves
1/3 c. apricot preserves plus 1 tbsp. water

FILLING:

1 c. sugar
24 oz. low fat cottage cheese
1/4 c. butter, melted
2 tbsp. flour
3 lg. egg whites, lightly beaten
1/4 c. fresh orange juice
1 tbsp. orange liqueur
1/4 tsp. grated orange peel
1/2 tsp. vanilla

Preheat oven to 350 degrees. Combine graham crumbs, pecans and sugar. Work in butter to moisten evenly. Pat over bottom of 9 inch springform pan. Bake 8 to 10 minutes, watch closely. Cool on rack. Keep oven on.

Make filling by blending cheese and sugar in processor until completely smooth. Blend in melted butter. Blend in remaining ingredients one at a time. Pour filling over crust. Bake 45 minutes or until center is set. Place on wire rack to cool.

Cover, refrigerate 5 hours or overnight. Remove side of pan, arrange fruit decoratively on top. Brush fruit with preserves. Refrigerate at least 35 minutes. 10 to 12 servings.