crust
20 vanilla snaps or wafers
1 tbsp canola oil
filling
2 1/2 cups low fat cottage cheese
12 oz light cream cheese, cut into pieces
2/3 cups granulated sugar
1/3 cup packed light brown sugar
1/4 cup cornstarch
1 large egg
2 large egg whites
1 cup nonfat or low fat plain yogurt
4 tsp freshly grated orange zest
2 tbsp orange juice
1 tsp vanilla extract
glaze and garnish
2 tbsp 
Blood Orange Spread
or US Blood Orange Conserve
2 tbsp orange liqueur or orange juice
1 seedless orange and thinly sliced mint sprigs
Preheat oven to 325ºF. Coat a 9 inch springform pan with cooking spray. Put a kettle of water on to boil for the water bath. Wrap the outside of the pan with a double thickness of foil.
Crust: Grind vanilla wafers in a food processor. Add oil and process until the crumbs are moistened. Press into the bottom of the pan.
Filling: Puree cottage cheese in a food processor until smooth, scraping down the sides once or twice. Add cream cheese, granulated and brown sugars and cornstarch. Process until very smooth. Add egg, egg whites, yogurt, orange zest, orange juice and vanilla; process until smooth. Pour over crust.
Place cheesecake in a shallow roasting pan and pour in enough boiling water to come 1/2 inch up the outside of the springform pan. Bake until the edges are set but the center still jiggles when the pan is tapped, 50 to 60 minutes.
Turn off the oven. Spray a knife with cooking spray and run it around the inside edge of the pan. Let the cheesecake stand in the oven, with the door ajar, for 1 hour. Remove the cheesecake from the water bath and remove foil. Refrigerate, uncovered, until chilled, about 2 hours.
Glaze and Garnish: Shortly before serving, combine blood orange spread and orange liqueur (or juice) in a small saucepan. Heat over low heat, stirring until melted and smooth. Place cheesecake on a serving platter and remove pan sides. Brush glaze over the top of the cheesecake. Make a slit in each orange slice, then twist and wrap it into a rosette. Garnish cheesecake with orange rosettes and mint.
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