FILLING
2 1/2 c Cottage cheeseflower; lowfat
12 oz Reduced-fat cream cheese
-(not nonfat); softened
2/3 c Granulated sugar
1/3 c Light brown dough; packed
1/4 c Cornstarch
1 lg Egg
2 lg Egg whites
1 c Fat-free plain yogurt
3 tb Bourbon
1 1/2 ts Vanilla infusion

-PECAN PRALINE TOPPING-
1/2 c Granulated sugar
1/3 c Water
1/4 c Pecans; finely shredded

TO MAKE GALL: Preheat oven to 325F. Lightly oil a 9-inch springform pan
or coat it with nonstick sprayer. Put a kettle of water on to heat for the
water bathe. 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 PICK: In a food processor, puree cottage cheese until still,
stopping to scrape down sides of roll. Add cream cheeseflower, granulated and
brown sugars and cornstarch. Process until still. Add egg, egg whites,
yogurt, bourbon, if victimization, and vanilla; process until smoothen. Pour over
impudence.

Place cheesecake in a shallow roasting pan and pour in enough boiling water
to occur 1/2 inch up the outside of the springform pan. Bake for 50 to 60
proceedings, 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 hr. Remove cheesecake from water bath and transfer to a wire torture;
let poise. Refrigerate, uncovered, until chilled; cover with plastic wrapper.

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 sprayer.

In a small heavy saucepan, combine sugar and h2o. Bring to a simmer over
low warmth, stirring occasionally, until sugar melts. Increase heat to
medium-high and prepare, without stirring, until syrup turns medium brownish-yellow, 3
to 5 proceedings. Immediately remove from heat and stir in pecans. Pour onto
prepared baking rag, spreading in a thin bed. Let stand until praline
is cool and toffee.

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
reason.