Vanilla Sour Cream Cheesecake

• Crust
• 1 1/2 cups vanilla cookie crumbs
• 1/4 cup unsalted butter, melted
• Filling
• 3 (8 ounce) packages cream cheese, softened
• 8 ounces small curd cottage cheese
• 1 cup sour cream
• 1 1/2 cups sugar
• 5 eggs
• 1 tablespoon pure vanilla bean paste
• 1 teaspoon lemon zest
• Topping
• 1/2 cup whipping cream
• 2 tablespoons sugar
• 1 teaspoon pure vanilla bean paste

1. Crust-in a bowl, combine the cookie crumbs and butter.
2. Press into the bottom of a greased 9-inch springform pan and freeze.
3. Filling-in a large mixer bowl, beat cream cheese, cottage cheese, sour cream, and sugar on med-high speed for 3 minutes.
4. Add eggs, one at a time, beating after each addition.
5. Mix in vanilla paste and lemon zest.
6. Pour batter over frozen crust.
7. Bake in a preheated 325u0b0 oven for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
8. Cool on a rack for 2 hours.
9. Cover with plastic wrap and refrigerate for at least 6 hours before decorating and serving.
10. Topping-in a well-chilled bowl, whip cream on med-high speed until soft peaks form.
11. With the mixer still running, sprinkle sugar and bean paste into cream and continue whipping until firm peaks form.
12. Ice top of cake with the whipped cream.

crust, vanilla cookie crumbs, unsalted butter, filling, cream cheese, cheese, sour cream, sugar, eggs, vanilla bean, lemon zest, topping, whipping cream, sugar, vanilla bean

Taken from www.food.com/recipe/vanilla-sour-cream-cheesecake-485605 (may not work)