vegetable cooking spray
1/4 cup amaretto cookie crumbs
1 (24 ounce) carton 1% low fat cottage cheese
2 (8 ounce) cartons light process cream cheese
1 cup sugar, divided
2 tablespoons amaretto (almond flavored liqueur)
2 eggs
2 egg whites
1/8 teaspoon cream of tartar
2 3/4 cups halved fresh strawberries, divided
1 tablespoon sugar
1 fresh mint spring (optional

Directions:
Coat bottom of a 10 inch springform pan with cooking spray, and sprinkle with crumbs. Set aside.

Position knife blade in food processor bowl; add cottage cheese and cream cheese, and process 1 minute or until smooth, scraping sides of processor bowl once. Add 3/4 cup plus 2 tablespoons sugar, amaretto, and 2 eggs; process until smooth. Pour into a large bowl.

Beat egg whites and cream of tartar at high speed of an electric mixer until foamy. Gradually add remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture.

Pour batter into prepared pan. Bake at 300°F for 45 to 50 minutes or until almost set (center will be soft but will become firm when chilled). Remove from oven; cool on a wire rack. Cover; chill 8 hours.

Combine 3/4 cup strawberries and 1 tablespoon sugar in container of an electric blender; cover and process until smooth. Stir in remaining 2 cups strawberries. Spoon sauce evenly over cheesecake. Garnish with mint spring, if desired.

Yield 14 servings / Fat 8.5g

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