Ingredients
1-3/4 cups graham cracker crumbs2 tablespoons confectioners’ sugar1/4 cup butter, meltedFILLING:1 tablespoon lemon juice1 tablespoon vanilla extract2 cups 1% cottage cheese2 cups reduced-fat sour cream, divided2 packages (8 ounces each) reduced-fat cream cheese1-1/4 cups sugar2 tablespoons all-purpose flour4 large eggs, lightly beaten1 tablespoon fat-free caramel ice cream topping2 Heath candy bars (1.4 ounces each), chopped
Preparation
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.
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 baking sheet. Bake at 325° for 18-22 minutes or until lightly browned. Cool on a wire rack.
Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream in a blender; cover and process for 2 minutes or until smooth.
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.
Place springform pan in a larger baking pan; add 3/4 in. hot water to larger pan. Bake at 325° 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.
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.
