- Preheat oven to 325°F. Coat a 9-inch spring-form pan with cooking spray. Wrap the outside of the pan with a double thickness of foil.
- In a food processor, grind vanilla wafers, then slowly add oil and process until the crumbs are moistened. Press crumbs evenly into the bottom of the prepared pan.
- In a clean food processor bowl, puree cottage cheese until smooth, scraping down sides. Add cream cheese, granulated sugar and cornstarch; process until very smooth. Add eggs, yogurt and vanilla; process until smooth.
- Measure 3½ cups of batter into a separate bowl. To the remaining filling, add pumpkin, molasses, cinnamon, ginger, nutmeg, cloves and 1 tablespoon cornstarch; blend well.
- Pour about 1 cup of the plain filling into the center of the crust. Then pour about 1 cup of the pumpkin filling into the center of the plain filling. Alternate the remaining fillings in the same manner. To create a marbled effect, gently swirl a knife or skewer through the fillings.
- Place cheesecake in a shallow roasting pan and pour in enough boiling water around the pan to come 1/2 inch up the outside of the spring-form pan. Bake in preheated oven for 1½–1¾ hours, or until edges are set.
- Turn off oven, spray a knife with cooking spray and run it around the inside edge of the pan. Let cheesecake stand in the oven, with the door open, for 1 hour. Remove cheesecake from water bath. Refrigerate, uncovered, until chilled, about 2 hours.
per serving: 220 calories, 9g total fat, 3.5g saturated fat, 55mg cholesterol, 270mg sodium, 27g carbohydrates, 1g dietary fiber, 20g sugars, 9g protein