Preheat over to 350 degrees. Wrap 8-inch (or 9-inch) springform pan with crust tightly in heavy-duty foil to make waterproof.

Place cottage cheese into a food processor or blender. Puree until completely smooth. Spoon into a large mixing bowl and add nonfat and light cream cheeses. Beat on medium speed, with an electric mixer until creamy. Add the Splenda, flour, cornstarch, and extracts, and beat on low until smooth. Add large egg and then egg white, beating just briefly after each addition to incorporate. Stir in the sour cream with a large spoon. Pour into the prepared crust and smooth top.

Place the foil-wrapped pan in a large, deep baking pan and pour boiling water into pan until it reaches halfway up the outside of the cheesecake pan. Bake for 60 minutes or until sides of cake appear firm and center jiggles slightly. (For a 9-inch pan, back 50 - 55 minutes.) Turn off heat, open oven door, and let cheesecake cool in the oven for 30 minutes. Remove from water bath and finish cooling.

Refrigerate at least 6 hours before serving.

Preheat oven to 350 degrees. Spray an 8- or 9-inch springform pan, as specified in cheesecake recipe, with nonstick cooking spray.

If starting with whole graham crackers, place them in a blender or food processor and pulse to make fine crumbs. Place the crumbs in a bowl and add Splenda and melted butter or margarine. Stir to mix. Pour the crumb mixture into the bottom of prepared pan. With your fingers, the back of a spoon, or a sheet of plastic wrap, press down on the crumbs to cover the bottom of the pan. Bake for 5 minutes. Cool. (Be sure the crust is completely cool when using for unbaked cheesecakes.)

Variation: Chocolate Crumb Crust. Substitute chocolate graham crackers for the regular grahams. Add 1 teaspoon of cocoa powder along with the Splenda and butter or margarine to the crumbs.