Pineapple Coconut Cheesecake

Makes 8 to 10 servings
Crust:
Cooking spray
1-1/4 cups gingersnap crumbs, ground in food processor (about 25 cookies)
3-1/2 tbsp. butter, melted
¼ cup brown sugar

Filling:
9 tbsp. sugar
1-1/2 cups fat-free cottage cheese
¾ tsp. Coconut extract
¾ cup (4 oz.) 1/3-less-fat cream cheese
2 tbsp. all-purpose flour
1-1/4 tsp. Vanilla extract
2 large eggs
2 large egg yolks
1/8 tsp. Salt
2 large egg whites
2 tbsp. sugar

Sauce:
1, 15-1/2-oz. can crushed pineapple
3 tbsp. brown sugar
Generous pinch ground ginger

Directions:

1. Preheat over to 325F
2. Crust:  Spray 10-inch pie pan with cooking spray.  Combine first three ingredients; toss with a fork until moist.  Press into bottom and against sides of pie plate.  Bake for 10 minutes.  Let cool.
3. Filling: Combine first 9 ingredients (through salt) in a blender, and process until smooth.
4. Place cheese mixture in a large bowl.
5. Place egg whites in a second bowl; beat until soft peaks form.  Add 2 tablespoons sugar, continue beating until stiff peaks form.  Gently fold egg-white mixture into cheese mixture; pour into prepared crust.
6. Bake for 25-30 minutes or until center barely moves when pan is touched.  Cool to room temperature.  Cover and chill at least 4 hours.

To prepare sauce, combine pineapple, brown sugar and ginger in a saucepan; bring to a boil.  Cook about 7 minutes, stirring constantly.  Cool completely.  Serve with pie.