Pineapple Cheesecake - cooking recipe

Ingredients

1 c. graham cracker crumbs
1 1/2 Tbsp. margarine, melted
1 (3 oz.) pkg. lemon sugar-free gelatin
1 c. boiling water
2 tsp. cornstarch
24 oz. cottage cheese
2 pkg. Sweet 'N Low
1 Tbsp. water
1 (8 1/2 oz.) can pineapple in its own juice (do not drain)

Preparation

Mix cracker crumbs and margarine.
Press into 8-inch or 9-inch pie pan; chill.
Dissolve gelatin in boiling water; cook until lukewarm.
Blend cottage cheese and sweetener until creamy. Slowly add gelatin; mix well.
Pour into crust and chill until firm.
In small saucepan, mix water and cornstarch until smooth. Add pineapple over medium heat, bring to a boil, stirring constantly.
Cool 15 minutes.
Spread over cheesecake and chill 1 hour; makes 12 servings.