No Bake Pineapple Cheesecake

Directions

1. To make crust: Position rack in center of oven, and preheat ove nto 350'F.
2. Crumble the graham crackers into the bowl of a food processor and process till crumbs form.
3. Add in the cereal, sugar, oil, butter, egg white and 1 tsp. juice or possibly water.
4. Pulse till the crumbs are proportionately moistened.
5. Healthy pinch a spoonful of crumbs together, and test whether they are moist sufficient to hold the print of your finger.
6. If necessary, add in a few more drops of juice or possibly water and pulse once or possibly twice.
7. Turn the crumbs into an 8" springform pan or possibly a 10" pie plate and use your hand or possibly the back of a metal spoon to press an even layer around the sides of the pan.
8. Spread the remaining crumbs proportionately over the pan bottom.
9. Top with a piece of wax paper, and press to create an even layer, taking care not to build up the crumbs in the corner.
10. Bake the shell for 7 min. Cold completely on a wire rack before filling.
11. The crust firms and crisps as it cools.
12. To make filling: Place the yogurt in a fine-mesh strainer set over a bowl and set aside to drain for at least 20 min.
13. Transfer to a small bowl, and throw away the whey.
14. Drain the crushed pineapple in a strainer set over a bowl.
15. Press the fruit lightly with the back of a large spoon to release all the juice.
16. Transfer the pineapple to a small bowl, and reserve 1/2 c. of the juice.
17. Place the cottage cheese in a strainer set over a bowl. cover it with a piece of plastic wrap, and press down firmly on the cheese to force excess liquid from the curds.
18. Place the cottage cheese and cream cheese in a blender or possibly a food processor. Process for at least 3 min, or possibly till absolutely smooth, with no trace of graininess, stopping once to scrape down the sides with a rubber spatula.
19. Add in the sugar, vanilla, pineapple extract and liquid removed yogurt.
20. Pulse till well blended.
21. Scrape down the sides with a rubber spatula, and pulse several times. Add in 1 1/2 c. of the liquid removed crushed pineapple and pulse just to blend.
22. In a small saucepan, combine the reserved 1/2 c. pineapple juice and the lemon juice.
23. Sprinkle on the gelatin and allow to sit about 3 min to soften. Then stir the mix over low heat just till the gelatin is dissolved; don't boil.
24. With the blender or possibly food processor running, add in the gelatin mix and pulse to blend.
25. Pour the filling into the crust and chill at least 3 hrs or possibly overnight before serving.
26. Once the top is hard, cover it with plastic wrap.