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 spread, yogurt, 2 Tbsp. sugar substitute, cornstarch and vanilla; beat until well blended. Beat in 1 Tbsp. each lemon zest and juice. Add 1 whole egg and egg white, 1 at a time, mixing on low speed after each 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,  mix remaining zest, lemon juice, whole eggs and remaining sugar substitute in small saucepan; cook on medium-low heat 5 min. or until heated through, whisking constantly. Gradually add margarine, cooking after each addition until melted, stirring constantly. Cook 1 min. or until thickened. Cool. Refrigerate until ready to use.
• Pour  lemon curd over cheesecake just before serving.