Tropical Cheesecake

• Ready In: 2 hrs 30 mins
• Serves: 12

Ingredients

• 1⁄4 cup sugar
• 1  tablespoon margarine, softened
• 1  tablespoon  egg white
• 1 2⁄3 cups  vanilla wafer crumbs
• 1 3⁄4 cups nonfat cottage cheese
• 8  ounces  neufchatel cheese, softened
• 1  cup low-fat sour cream
• 1⁄2 cup sugar
• 1⁄2 cup cream of coconut
• 1⁄4 cup flour
• 1  teaspoon  coconut extract
• 3  eggs
• 3⁄4 cup  pineapple-orange-banana juice, undiluted
• 1⁄2 cup water
• 1  teaspoon unflavored gelatin
• 1⁄2 cup  cubed peeled mango
• 3  kiwi fruits, peeled, and thinly sliced
• 6  strawberries, halved
• 1  sprig mint

Directions

1. Preheat oven to 350°.
2. Place first 3 ingredients in a bowl; beat at medium speed of a mixer until smooth.
3. Add crumbs; stir well.
4. Press mixture into bottom and 1 2/3 inches up sides of a 9-inch springform pan coated with cooking spray.
5. Bake at 350° for 12 minutes; let cool.
6. Reduce heat to 300°.
7. Place cheeses in a food processor; process 2 minutes or until smooth, scraping sides of processor bowl once.
8. Add sour cream and next 5 ingredients; process 20 seconds, scraping sides of processor bowl once.
9. Pour cheese mixture into prepared pan; bake at 300° for 1 1/2 hours or until almost set.
10. Turn oven off and let cheesecake stand for 1 hour in oven with door closed.
11. Remove cheesecake from oven; cover and chill 1 hour.
12. Combine juice concentrate and 1/2 cup water in a small saucepan.
13. Sprinkle gelatin over concentrate mixture; let stand for 1 minute.
14. Cook over low heat, stirring until gelatin dissolves. Place pan in large ice-filled bowl; stir gelatin mixture for 10 minutes or until cooled to room temperature.
15. Pour gelatin mixture over cheesecake, spreading evenly.
16. Cover and chill at least 8 hours.
17. Serve with fresh fruit.
18. Garnish with mint sprigs, if desired.