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1
Preheat oven to 325F.
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2
Put a kettle of water on to heat for the water bath.
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3
Coat a 9-inch springform pan with cooking spray.
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4
Wrap the outside bottom of the pan with a double thickness of foil.
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5
For the crust:
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6
Mix crumbs and oil in a bowl.
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7
Press into the bottom of the pan.
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8
To prepare filling;
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9
Bake cheesecake:
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10
Puree cottage cheese in a food processor until very smooth, scraping down the sides of the workbowl once or twice.
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11
Add cream cheese, sugar and 3 tablespoons cornstarch; process until smooth.
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12
Add egg, egg whites, sour cream, vanilla and salt, blend well.
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13
Measure 3 1/2 cups of the batter into a separate bowl, stir in lemon juice.
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14
To the remaining filling, stir in pumpkin, brown sugar, molasses, cinnamon, ginger, nutmeg, cloves and the remaining 1 tablespoon cornstarch, mix well.
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15
Pour about 1 cup of the vanilla filling into the center of the crust.
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16
Then pour about 1 cup of the pumpkin filling into the center of the vanilla filling.
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17
Alternate the remaining fillings in the same manner, concentric circles will form as they spread.
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18
To create a marbled effect, gently swirl a knife or skewer through the fillings.
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19
Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the springform pan.
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20
Bake the cheesecake until the edges are set but the center still jiggles, about 50 minutes.
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21
Turn off the oven.
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22
Coat a knife with cooking spray and run it around the edge of the cake.
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23
Let stand in the oven, with the door ajar, for 1 hour.
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24
Transfer from the water bath to a wire rack, remove foil.
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25
Let cool to room temperature, about 2 hours.
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26
Refrigerate, uncovered, until chilled.
