Preparation

• Heat  oven to 325ºF.
• Sprinkle  crumbs onto bottom of 9-inch springform pan.
• Beat  cottage cheese in large bowl with mixer until smooth. Add cream cheese, yogurt, 2 Tbsp. sugar substitute, corn starch and vanilla ; beat until well blended. Beat in 1 Tbsp. EACH lemon zest and juice. Add 1 whole egg, then egg white, mixing on low speed after each addition just until blended. Pour over crumbs.
• Bake  40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
• Refrigerate  cheesecake 4 hours.
• Meanwhile,  cook remaining lemon zest, lemon juice, whole eggs and sugar substitute in small saucepan on medium-low heat 5 min. or until heated through, whisking constantly. Gradually add margarine, cooking after each addition until melted, stirring constantly. Cook and stir 1 min. or until thickened. Cool completely. Refrigerate until ready to use.
• Pour  lemon curd over cheesecake just before serving.