I once won a low-fat contest with this one:

• 2 (10 oz) containers low-fat small curd cottage cheese
• 2 (8 oz) packages light cream cheese (or Neufachel)
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/4 cup Frangelico liqueur
• 6 egg whites
• 1 pkg Pepperidge Farm Hazelnut cookies, finely crushed
• 3 Tbsp Frangelico liqueur
• 1/2 cup finely chopped pecans

1. Spray springform pan with cooking spray.
2. Mix cookies with pecans and the three tablespoons Frangelico.
3. Spread half the mixture into bottom of pan. Set aside.
4. Mix cottage cheese, cream cheese, sugar, brown sugar, and the 1/4 cup Frangelico. Blend or mix until smooth.
5. Add 4 egg whites and continue mixing until smooth.
6. Stir in 1/4 cup of crumb mixture.
7. Beat other 2 egg whites until stiff. Fold into mixture.
8. Pour over crust in pan.
9. Bake at 325° for 35-40 minutes, until almost firm.
10. Cool 15 minutes. Sprinkle remainder of crumb mixture over top, and chill several hours before serving.

(Cotton)