Quite a few years ago when I had stopped in to visit my mother, she gave me a cookbook that she had ordered called "Light Cooking". Hmmm, wonder if that is where I get the 'cookbook' obsession, although I have a lot more cookbooks than she had, but she had a ton of recipes "to try" that she had torn out of magazines. Does that sound familiar to anyone? LOL! Well, when I seen the cover of this book, I was quite happy to take it off her hands!! This cheesecake was one of the pictures that was on the cover....and I can't resist a yummy looking dessert!! Every recipe so far that I have tried has been very good and I am so happy that she offered me the book..so thanks again Mom, I have put it to good use! I made this over the weekend for guests and they could not believe that there was cottage cheese in it. Of course you can drizzle as much of the toppings on it as you want to but I went a little light on them......have to cut back somewhere and since you will be having TWO slices, it works out for the best!! :)
1. Preheat oven to 350 degrees. Spray bottom and side of 9-inch springform pan with nonstick cooking spray. Melt margarine in small pan over medium heat. Stir in graham cracker crumbs. Press firmly onto bottom and side of prepared pan. Bake for 10 minutes. Cool.
2. Place 1/2 cup cold water in small saucepan; sprinkle gelatin over water. Let stand 3 minutes to soften. Heat gelatin mixture over low heat until completely dissolved, stirring constantly.
3. Combine cream cheese, cottage cheese, sugar and vanilla in food processor or blender and process until smooth. Add gelatin mixture; process until well blended. Fold in whipped topping. Pour into prepared crust. Refrigerate 4 hours or until set.
4. Loosen cake from side of pan. Remove side of pan from cake. Drizzle caramel and hot fudge toppings over cake. Sprinkle pecans evenly over top. Makes 16 servings.