INGREDIENTS

INSTRUCTIONS

TO MAKE CRUST: Preheat oven to 325øF. Lightly oil a 9-inch  springform
pan or coat it with nonstick spray. Put a kettle of water  on to heat
for the water bath. Wrap outside of pan with a double  thickness of
foil to prevent water from seeping in.  In a food processor, finely
grind vanilla wafers. Add oil and process  until well combined.  Press
into bottom of pan.  TO MAKE FILLING: In a food processor, puree
cottage cheese until  smooth, stopping to scrape down sides of bowl.
Add cream cheese,  granulated and brown sugars and cornstarch. Process
until smooth. Add  egg, egg whites, yogurt, bourbon, if using, and
vanilla; process  until smooth. Pour over crust.  Place cheesecake in a
shallow roasting pan and pour in enough boiling  water to come 1/2 inch
up the outside of the springform pan. Bake for  50 to 60 minutes, or
until edges are set but center still jiggles  when pan is tapped.  Turn
off oven. Spray a knife with non-stick spray and run it around  the
inside edge of the pan. Let cheesecake stand in the oven, with  door
ajar, for 1 hour. Remove cheesecake from water bath and transfer  to a
wire rack; let cool. Refrigerate, uncovered, until chilled;  cover with
plastic wrap.  Just before serving, sprinkle cheesecake with Pecan
Praline Topping.  TO MAKE PECAN PRALINE TOPPING: Lightly oil a baking
sheet or coat it  with non-stick spray.  In a small heavy saucepan,
combine sugar and water. Bring to a simmer  over low heat, stirring
occasionally, until sugar melts. Increase  heat to medium-high and
cook, without stirring, until syrup turns  medium amber, 3 to 5
minutes. Immediately remove from heat and stir  in pecans. Pour onto
prepared baking sheet, spreading in a thin  layer. Let stand until
praline is cool and brittle.  Slide a metal spatula under praline to
loosen it from pan; crack into  small pieces.  Place in a food
processor and pulse until coarsely  crushed or ground.  NOTES : The
cheesecake will keep, covered, in the refrigerator for up  to = 2 days.
The praline will keep, thightly covered, at room  temperature for up to
3 = days. Recipe by: Eating Well (November 1997)  Posted to
recipelu-digest by Nesb2 <Nesb2@aol.com> on Mar 3, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 128
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: 14mg
Sodium: 167mg
Potassium: 85.6mg
Carbohydrates: 19g
Fiber: <1g
Sugar: 16.8g
Protein: 6.2g