Pumpkin Cheesecake

1. 1

   Preheat oven to 350u00b0.

2. 2

   Place cookie crumbs, oats, and butter in a food processor; process until blended. Firmly press crumb mixture on bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray.

3. 3

   Bake at 350u00b0 for 10 minutes; cool on a wire rack. Reduce oven temperature to 325u00b0.

4. 4

   Place cottage cheese in a blender or food processor; process until smooth. Beat cottage cheese and cream cheese with a mixer at medium speed just until smooth. Combine flour mixture, pumpkin, and sugar to cheese mixture, beating just until blended. Add eggs and egg whites, 1 at a time, to cheese mixture, beating just until blended. Stir in vanilla. Pour pumpkin mixture into prepared crust.flour and next 5 ingredients in a bowl. Add

5. 5

   Bake at 325u00b0 for 1 hour and 10 minutes or until almost set. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature on a wire rack. Cover and chill 8 hours. Top each serving with about 1 tablespoon whipped topping.

No additional tips available.