Pecan Cheesecake

• Vegetable cooking spray
• 1/3 cup vanilla wafer crumbs
• 1 (12-ounce) carton 1% low-fat cottage cheese
• 3 (8-ounce) packages light process cream cheese product, softened
• 1/2 cup sugar
• 1/4 cup plus 2 tablespoons firmly packed dark brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon butter flavoring
• 2 egg whites
• 1/8 teaspoon cream of tartar
• 1/2 cup plus 2 tablespoons sugar, divided
• 3 tablespoons finely chopped toasted pecans, divided
• 1 (8-ounce) carton nonfat sour cream alternative

1. Coat bottom of a 9-inch springform pan with cooking spray; sprinkle with vanilla wafer crumbs.
2. Place cottage cheese in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Add cream cheese and next 5 ingredients; cover and process until smooth. Transfer mixture to a large bowl.
3. Beat egg whites and cream of tartar at high speed of an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Fold beaten egg white mixture and 2 tablespoons pecans into cream cheese mixture. Spoon into prepared pan. Bake at 325u0b0 for 50 minutes or until almost set. Remove from oven; increase temperature to 375u0b0.
4. Combine sour cream and remaining 1/4 cup plus 2 tablespoons sugar, stirring until smooth. Spread mixture on top of cheesecake. Bake an additional 5 minutes. Remove from oven, and let cool on a wire rack. Cover and chill thoroughly. Sprinkle with remaining 1 tablespoon pecans.

vegetable cooking spray, vanilla wafer crumbs, cottage cheese, cream cheese, sugar, brown sugar, eggs, vanilla, butter, egg whites, cream of tartar, sugar, pecans

Taken from www.myrecipes.com/recipe/pecan-cheesecake (may not work)