1/2 cup granola
16 ounces low fat cottage cheese
8 ounces light cream cheese; softened
1/4 cup all purpose flour; plus 2 tablespoons all purpose flour
1 1/4 cup sugar
1/4 teaspoon salt
4 egg whites
1 teaspoon vanilla extract
1 cup crushed pineapple in juice
Preheat oven to 325° F. Coat an 8 inch springform pan with nonstick cooking spray.
Whirl granola in a food processor until slightly ground; spread in the pan.
Process cottage cheese and cream cheese in a food processor until smooth. Add flour, sugar, salt, egg whites and vanilla extract; whirl until well blended. Stir in pineapple. Pour into prepared pan; place pan on a baking sheet.
Bake for 1 hour. Turn off oven; let cheesecake stand in the oven, with the door slightly open, for 1 hour.
Remove pan to rack to cool completely. Gently loosen cake from the sides of the pan; remove sides of pan.