Very Berry Cheesecake

Directions

1. Heat oven to 350?F.

2. Make crust: Butter an 8-inch springform pan. Combine cookie crumbs, walnut s, brown sugar and butter in small bowl until crumbs are evenly moistened.

Pat crumbs evenly over bottom of prepared pan.

Bake 10 minutes.

Cool on wire rac k (keep oven on).

Tightly cover bottom and sides of springform pan with heavy- duty foil.

1. Make filling: Meanwhile, purée cottage cheese in food Beat cream cheese in large mixing bowl at medium-high speed until light and fluffy, 2 minutes. Beat in cottage cheese. Gradually beat in sugar, scraping sides of bowl with rubber spatula, until mixture is completely smooth, 3 minutes. Reduce speed to medium. Beat in lemon juice, vanilla, lemon peel and salt. Add eggs, 1 at a time, beating just until blended after each addition. Beat in sour cream just until smooth.
2. Pour filling over crust in pan and place in a large roasting pan. Place pan on oven rack. Carefully pour enough hot water into roasting pan to come 1 inch up side of springform pan. Bake 1¼ hours or until center is just set.
3. Remove cheesecake from water bath. Cool completely on wire rack. Remove foil. Cover and refrigerate overnight. Just before serving, run knife around edge of pan and remove sides. Garnish top with fresh berries, if desired. Serve with Double Strawberry Sauce. Makes 12 servings. Double Strawberry Sauce: Purée strawberries in syrup in food processor or blender until smooth. Transfer to a medium bowl and stir in sliced strawberries. Makes 3⅓ cups. The lemony blend of cream cheese, cottage cheese and sour cream makes this cheesecake filling extra-light in texture.