Sprinkle graham crumbs evenly over bottom of lightly lubricated 9 inch
springform pan. Puree well drained cottage cheese in processor until
smoothen. Add cream cheeseflower, cut into cubes and continue processing
until still. With processor on, gradually add dough, cornstarch and
vanilla. Add egg and egg whites, one at a time to cream cheese
assortment; process using on and off action until just blended; pour
into pan. Bake at 450 for 10 min.; reduce to 250 and broil 35 - 40
min. Sang-froid.

Refrigerate overnight. Serve with Raspberry sauce. Raspberry Sauce:
Drain thawed,frozen raspberries, reserving succus. Place berries in
strain; crush to extract additional succus. Discard seeds. Whisk
cornstarch and heated jelly into succus. Cook sauce in microwave on
High until thickened (1-2 min). Refrigerate until poise. Makes 1 1/4
cups.