Pineapple Cheesecake

Directions

1. 1
   Mix cracker crumbs and butter; press into bottom of an 8-inch square pan and chill.
2. 2
   Dissolve gelatin in boiling water and cool. Blend cottage cheese and sugar with mixer or fork.
3. 3
   Slowly add to gelatin and mix well.
4. 4
   Pour the mixture into crust and chill until firm.
5. 5
   Stir cornstarch and tablespoon of water in a saucepan until smooth.
6. 6
   Blend pineapple and its juice into constarch mixture and bring to a boil, stirring constantly.
7. 7
   Cool 15 minutes.
8. 8
   Spread cooled pineapple mixture over cheesecake and chill 1 hour or more. Makes 12 servings.