|Vegetable cooking spray||1|
|Vanilla wafer crumbs||1⁄3 Cup (5.33 tbs)|
|1% low fat cottage cheese||12 Ounce (1 Carton)|
|Light process cream cheese product||24 Ounce, softened (3 Packages, 8 Ounce Each)|
|Sugar||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Vanilla extract||1 Teaspoon|
|Butter flavoring||1⁄2 Teaspoon|
|Cream of tartar||1⁄8 Teaspoon|
|Sugar||6 Tablespoon, divided (1/2 Cup Plus 2 Tablespoons)|
|Chopped toasted pecans||3 Tablespoon, divided|
|Non fat sour cream||8 Ounce (1 Carton)|
Coat bottom of a 9-inch springform pan with cooking spray; sprinkle with vanilla wafer crumbs.
Place cottage cheese in container of an electric blender; cover and process until smooth.
Add cream cheese and next 5 ingredients; cover and process until smooth.
Transfer mixture to a large bowl.
Beat egg whites and cream of tartar at high speed of an electric mixer until foamy.
Gradually add 1/4 cup sugar, 1 tablespoon at time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
Fold egg white mixture and 2 tablespoons pecans into cream cheese mixture.
Spoon into pan.
Bake at 325° for 50 minutes or until almost set.
Remove from oven; increase temperature to 375°.
Combine sour cream and remaining 1/4 cup plus 2 tablespoons sugar, stirring until smooth.
Spread mixture on top of cheesecake.
Bake an additional 5 minutes.
Remove from oven, and let cool on a wire rack.
Cover and chill thoroughly.
Sprinkle with remaining 1 tablespoon pecans.