Pineapple Cheesecake

Crust:
1/2 cup of low-fat granola

Filling:
1 container (16 ounces) low-fat cottage cheese
1 package (8ounces) light cream cheese (Neufchatel) softened
1/4 cup plus 2 tablespoons of all-purpose flour.
1 1/4 cups of granulated sugar
1/4 teaspoon salt
4 egg whites
1 teaspoon of vanilla
1 cup of canned unsweetened crushed pineapple, drained

What to do:
Preheat oven to 325 degrees

Prepare crust:
Whirl granola in food processor (or blender) until slightly ground. Coat 8-inch springform pan with vegetable-oil cooking spray. Coat inside of pan with granola.

Prepare filling: Process cottage cheese and cream cheese in food processor (or use your electric mix master)) until smooth. Add flour, sugar, salt, egg whites, and vanilla. Whirl until blended. Stir in pineapple. Pour into prepared pan. Place on baking sheet. Bake in preheated 325 degree oven for 1 hour. Turn off oven. Let cheesecake stand in oven with door slightly open for 1 hour. Remove pan to rack to cool completely. Gently loosen sides of the cake. remove sides of pan.