Spray an 8" springform pan with non stick spray. Set aside.
In a small bowl, mix together grahm crumbs and sugar. Add egg white. Stir until well blended. Press crumb mixture firmly over bottom and part way up sides of a springform pan. Bake until edges feel firm and dry, about 8 minutes. Be careful not to overbake. Set aside to cool. Reduce oven to 300 degrees.
In blender, process cottage cheese and sour cream until smooth (about 1 minute). Add sugar, flour, eggs, egg whites and vanilla and process again until well blended.
Pour filling into pie crust and bake about 1 hour and 15 minutes, or until edges are dry to touch and center jiggles only slightly when pan is shaken. Remove from oven and cool completely. Cover and refrigerate for at least 5 hours before serving. Run a knife along inside edge of pan and remove sides. Serve with pie filling of fresh fruit on top.