Heat oven to 300°F. Spray a 9” pie plate with butter flavored cooking spray. Separate eggs. In bowl whisk egg whites lightly with a fork. Combine 1 tablespoon egg white with gingersnap crumbs until blended. Lightly press crumb mixture on bottom and up the sides on the plate. Bake 8 minutes, cool. In a food processor blend egg yolk, sugar, cottage cheese, Neufchatel cheese, sour cream, flour and vanilla until smooth. Beat remaining egg white until soft peaks form. Fold into cheese mixture. Pour into prepared pie crust. Bake 35 to 40 minutes or until knife inserted in center comes out clean. In microwaveable bowl, microwave orange marmalade on high 30 seconds or until dissolved. Stir in blueberries. Spoon onto top of cheesecake. Chill.