Glazed Cheesecake with Fruit

To make crust: Preheat oven to 350 degrees F. Coat a 9- or 10-inch springform pan with cooking spray. Stir together crumbs, cereal and oil in a small bowl. Press into the bottom of the prepared pan and set aside.

To make filling: Put the pressed cottage cheese in a food processor and process until smooth. Add yogurt cheese, cream cheese, sugar, eggs, egg whites, cornstarch, vanilla, lemon zest and lemon juice; process until smooth. Spoon the mixture over the crust.

Set the pan on a baking sheet and bake until just set, 40 to 45 minutes for a 10-inch cake or 50 to 55 minutes for a 9-inch cake. Remove from the oven and cool for 15 minutes. Keep oven temperature at 350 degrees .

To make topping: Stir together yogurt cheese, sugar and vanilla in a small bowl. Spoon over the baked cheesecake, starting at the center and extending to within 1/2 inch of the edge. Return the cheesecake to the oven and bake for 5 minutes longer. Cool on a rack. Cover and refrigerate for at least 12 hours or for up to 3 days.

To glaze cheesecake: Using a sharp knife, remove the skin and white pith from oranges and discard. Cut the segments away from their surrounding membranes and reserve.

Melt apricot preserves in a small saucepan over low heat. Remove from the heat and stir in orange liqueur. With a pastry brush, brush about half of the apricot preserves onto the chilled cheesecake.

Arrange kiwi fruit, orange segments and strawberries decoratively over the top. Brush with the remaining apricot preserves.