In a bowl, combine the wafer crumbs, pecans and butter. Press onto the bottom and 2 inches up the sides of a greased 10 inch springform pan. Place on a baking sheet. Bake at 375 degrees F for 8 minutes. Cool on a wire rack.
Reduce heat to 325 degrees F. Process cottage cheese in a blender until smooth; pour into a large mixing bowl. Add cream cheese, butter and sugar; beat until smooth. Add sour cream, cornstarch and flour; beat well. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla just until combined. Pour over crust. Return pan to baking sheet.
Bake for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.
By Robin from Washington, IA
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