|Sugar||1⁄4 Cup (4 tbs)|
|Margarine||1 Tablespoon, softened (Stick)|
|Egg white||1 Tablespoon|
|Vanilla wafer crumbs||1 2⁄3 Cup (26.67 tbs) (About 36 Cookies)|
|Vegetable cooking spray||1|
|Nonfat cottage cheese||1 3⁄4 Cup (28 tbs)|
|Neufchatel cheese||8 Ounce, softened (1 Block)|
|Low fat sour cream||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Coconut cream||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Coconut extract||1 Teaspoon|
|Pineapple orange banana juice concentrate||3⁄4 Cup (12 tbs), undiluted|
|Water||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Teaspoon|
|Peeled cubed mango||1⁄2 Cup (8 tbs)|
|Kiwifruit||3 , peeled and thinly sliced|
Preheat oven to 350°.
Place first 3 ingredients in a bowl; beat at medium speed of an electric mixer until smooth.
Add crumbs; stir well.
Press crumb mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray.
Bake at 350° for 12 minutes; let cool on a wire rack.
Preheat oven to 300°.
Place cheeses in a food processor, and process 2 minutes or until cheese is smooth, scraping sides of processor bowl once.
Add sour cream and next 5 ingredients; process 20 seconds, scraping sides of processor bowl once.
Pour cheese mixture into prepared pan; bake at 300° for 1 1/2 hours or until almost set.
Turn oven off, and let cheesecake stand 1 hour in oven with door closed.
Remove cheesecake from oven; cover and chill 1 hour.
Combine juice concentrate and 1/2 cup water in a small saucepan.
Sprinkle gelatin over concentrate mixture; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves.
Place pan in a large ice-filled bowl; stir gelatin mixture 10 minutes or until cooled to room temperature.
Pour gelatin mixture over cheesecake, spreading evenly.
Cover and chill at least 8 hours.