Crust:
3/4 cup gingersnap crumbs (about 12 cookies)
1 tablespoon butter, melted
Cooking spray

Filling:
1 cup 1% low-fat cottage cheese
1 8-ounce block of cream cheese
1 8-ounce tub of light cream cheese
1 1/4 cup granulated sugar
1/2  cup sour cream
2 tablespoons cornstarch
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 15-ounce can pumpkin
4 large egg whites
2 large eggs

Streusel Topping:
1/2 cup gingersnap crumbs (about 8 cookies)
1/4 cup all-purpose flour
2 tablespoons brown sugar
1 tablespoon butter

Preheat oven to 375 degrees. To prepare piecrust, combine 3/4 cup crumbs and 1 tablespoon melted butter in a bowl and toss with a fork until moist. Press into bottom of a 9-inch spring form pan coated with cooking spray. bake at 375 degrees for 5 minutes; cool on a wire rack. Reduce oven temperature to 325 degrees. To prepare filling, place cottage cheese in a food processor and process until smooth. Combine the cottage cheese and cream cheeses in a large bowl. and beat at high speed until smooth. Add granulated sugar and next 8 ingredients; beat well. Add egg whites and eggs, 1 at a time, beating well after each addition. Pour filling into prepared crust; bake at 325 degrees for 1 hour and 20 minutes. (Use regular bake for this recipe.) To prepare streusel topping, combine 1/2 cup crumbs, 1/4 cup flour, and brown sugar in a small bowl; cut in 1 tablespoon light butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over cheesecake, and bake an additional 10 minutes or until set. Cheesecake is done when the center barely moves when the pan is jiggled. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Yields 12 servings.