Pina Colada Cheesecake Bars

From Cooking Light March 2007. Allow extra time to chill.

• Ready In: 1 hr 3 mins
• Serves: 16

Ingredients

• CRUST

• 1  cup graham cracker crumbs
• 2  tablespoons  coconut flour or 2  tablespoons all-purpose flour
• 2  tablespoons turbinado sugar
• 1⁄2 teaspoon ground ginger
• 2  tablespoons butter, melted
• 1  tablespoon canola oil
• 1  tablespoon water
•  cooking spray

• FILLING

• 1  cup 2% fat cottage cheese
• 1⁄2 cup sugar
• 1⁄4 cup  block-style fat free cream cheese, softened
• 1 1⁄2 tablespoons  grated lemon rind
• 1  tablespoon fresh lemon juice
• 1  tablespoon  pineapple juice
• 1⁄2 teaspoon vanilla extract
• 1  dash salt
• 3⁄4 cup egg substitute

• TOPPING

• 1  cup  chopped fresh pineapple
• 1⁄4 cup unsweetened dried shredded coconut, toasted

Directions

1. Preheat oven to 350°.
2. CRUST: Combine first 4 ingredients in a bowl.
3. Add butter, oil, and 1 tablespoon water; toss well.
4. Press mixture into the bottom of an 8-inch square baking pan coated with cooking spray.
5. Bake for 10 minutes.
6. Cool completely on a wire rack.
7. FILLING: Combine cottage cheese and the next 7 ingredients (through salt) in a food processor, and process until smooth.
8. Add egg substitute, and process until blended.
9. Spread cheese mixture over cooled crust.
10. Bake for 33 minutes or until set.
11. Cool for 10 minutes on a wire rack.
12. Refrigerate for 2 hours or until thoroughly chilled.
13. TOPPING: Top with pineapple and coconut.