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 (8 1/2 oz.) can crushed pineapple in juice, undrained
1 tbsp. water
2 tsp. cornstarch

Combine the first 3 ingredients. Press onto the bottom of an 8 inch springform pan. Chill.

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

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