Sour Cream Cheesecake

• FOR THE CRUST:
• 1-1/2 cup Graham Cracker Crumbs
• 1/4 cups Sugar
• 4 Tablespoons Butter, Melted
• _____
• FOR THE FILLING:
• 1 cup Low Fat Cottage Cheese
• 1-1/2 Tablespoon Vanilla Extract
• 1/2 teaspoons Salt
• 8 ounces, weight 1/3 Less Fat Cream Cheese
• 8 ounces, weight Cream Cheese
• 4 whole Eggs
• 1 cup Sugar
• _____
• FOR THE TOPPING:
• 3 Tablespoons Sugar
• 1 teaspoon Vanilla Extract
• 8 ounces, weight Low Fat Sour Cream
• 8 ounces, weight Sour Cream

1. Preheat oven to 350 degrees (F).
2. To prepare crust, combine the first 3 ingredients in a bowl. Firmly press the crumb mixture into the bottom and 2 inches up the side of a 9-inch springform pan sprayed with cooking spray. Bake at 350 degrees for 10 minutes or until golden brown, and then cool the crust on a wire rack.
3. To prepare filling, combine cottage cheese, 1 1/2 tablespoons vanilla, salt, and cream cheese in a mixer. Mix until creamy and fluffy, 4 -5 minutes. Add eggs, one at a time, stirring after each addition. Add 1 cup sugar, mix until just blended.
4. Pour the cheese mixture into the prepared crust, and bake at 350 degrees (F) for 45 minutes or until the cheesecake is almost set. Remove from oven, and let stand 10 minutes. Increase oven temperature to 450 degrees (F).
5. To prepare topping, combine 3 tablespoons sugar and the remaining ingredients. Spread evenly over cheesecake. Bake at 450 degrees for 5 minutes or until set. Cool completely on a wire rack. Cover and chill 4-8 hours.

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Taken from tastykitchen.com/recipes/desserts/sour-cream-cheesecake-2/ (may not work)