Crust:
1 cup graham cracker crumbs
1 tablespoon margarine, melted
Filling:
2 cups cottage cheese
1 8 ounce package light cream cheese
2/3 cup sugar
1/2 cup plain yogurt
1/4 cup all purpose flour
2 egg whites
1 egg
1 tablespoon orange rind; grated
1 teaspoon vanilla
Topping:
2 cups cranberries
1/2 cup orange juice
1/3 cup sugar
2 teaspoons cornstarch
Combine crust ingredients. Press over bottom of 9 inch springform pan. Bake at 325F for 5 minutes. In food processor, blend cottage cheese until smooth. Add cream cheese and process until smooth. Add remaining filling ingredients; process until smooth. Pour into pan. Bake at 325F for 50 to 60 minutes or until almost set in center. Run knife around edge of cake to Ioosen from rim. Cool on rack. Chill. Combine cranberries orange juice and sugar in a saucepan. Bring to a boil, stirring constantly. Then simmer 3 minutes or until cranberries start to pop. Dissolve cornstarch in 1 tablespoon water. Add to pan, cook and stir 2 minutes. Chill topping and spread over cake before serving.
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