Maple Pumpkin Cheesecake

Graham cracker crust in 8" springform pie pan
1 lb Low-fat cottage cheese
1/2 c Plain low-fat yoghurt
3/4 c Pumpkin puree
1/4 c Flour
3 Eggs
1 ts Vanilla
1/4 c Maple syrup
1/2 ts Pumpkin pie spice

Preheat overn to 325. Put all ingredients into blender, a little at a time, alternating wet and dry. Process until smooth, then pour into crust and spread evenly. Bake for about 50 minutes. Let cool before serving. May be topped with yoghurt flavored with 2 Tbs maple syrup.

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