Pineapple Cheesecake

Directions

1. 1
   Mix cracker crumbs and margarine.
2. 2
   Press into 8-inch or 9-inch pie pan; chill.
3. 3
   Dissolve gelatin in boiling water; cook until lukewarm.
4. 4
   Blend cottage cheese and sweetener until creamy. Slowly add gelatin; mix well.
5. 5
   Pour into crust and chill until firm.
6. 6
   In small saucepan, mix water and cornstarch until smooth. Add pineapple over medium heat, bring to a boil, stirring constantly.
7. 7
   Cool 15 minutes.
8. 8
   Spread over cheesecake and chill 1 hour; makes 12 servings.