Preparation -
Blend the cottage cheese and cream cheese together in a food processor. Add the flour, sugar, salt, and vanilla; process until well blended. Place the mixture in a bowl and fold in the beaten egg whites. Drain the crushed pineapple. Gently stir the drained pineapple into the cheesecake filling. Pour the mixture over the granola crust in the pan. Place the pan on a baking sheet and bake in a preheated oven at 325º for 1 hour. Cool the cake on a wire rack. When completely cool, use a knife to very gently separate the cheesecake from the side of the pan. Remove the side, leaving the bottom of the springform pan in place. Chill the cheesecake for a few hours before serving.