Makeover Traditional Cheesecake

• 1-3/4 cups graham cracker crumbs
• 2 tablespoons confectioners' sugar
• 1/4 cup butter, melted
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 2 cups 1% cottage cheese
• 2 cups reduced-fat sour cream, divided
• 2 packages (8 ounces each) reduced-fat cream cheese
• 1-1/4 cups sugar
• 2 tablespoons all-purpose flour
• 4 large eggs, lightly beaten
• 1 tablespoon fat-free caramel ice cream topping
• 2 Heath candy bars (1.4 ounces each), chopped

1. Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine graham cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a
3. . Bake at 325u0b0 for 18-22 minutes or until lightly browned. Cool on a wire rack.
4. Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream in a blender; cover and process for 2 minutes or until smooth.
5. In a large bowl, beat cream cheese and sugar until smooth. Beat in the remaining sour cream. Add flour and pureed cottage cheese mixture; mix well. Add eggs; beat on low speed just until combined. Pour into crust.
6. Place springform pan in a larger baking pan; add 3/4 in. of hot water to larger pan. Bake at 325u0b0 for 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.
7. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and chopped candy.

graham cracker crumbs, sugar, butter, lemon juice, vanilla, cottage cheese, sour cream, cream cheese, sugar, flour, eggs, caramel ice cream topping

Taken from www.tasteofhome.com/recipes/makeover-traditional-cheesecake/ (may not work)