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

Combine first 3 ingredients. Press into the bottom of an 8 inch spring form pan. Chill.

Dissolve the gelatin in the boiling water and cool to lukewarm. In blender thoroughly mix the cheese, sugar and salt. Slowly add the gelatin and blend well. Pour mixture into the chilled crust, and refrigerate until firm.

In saucepan bring crushed pineapple and juice, the water and the cornstarch to a boil, stirring constantly. Cool 15 minutes and spread over the top of the cheesecake. Chill at least 1 hour. Low-cal cake.