Update my dinner status, I'm making this tonight.
Servings: 16 Servings
Total Time (median): tell us
Ingredients
Preparation
In a small bowl, combine graham cracker crumbs and confectioners sugar; stir in butter. Press onto the bottom and 1" up the side of a 9" springform pan coated with cooking spray. Place on a baking sheet. Bake at 325 degrees for 18-22 minutes or until lightly browned. Coon on a wire rack.
Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream in a blender; cover and process for 2 minutes or until smooth. In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the remaining sour cream. Add flour and pureed cottage cheese mixture; mix well. Beat in eggs on low speed just until combined. Pour into crust. Place pan on a double thickness of heavy duty foil. Securely wrap around pan.
Place in a larger baking pan; add 3/4" of hot water to larger pan. Bake at 325 degrees for 1 1/2 hours or until surgace is no longer shiny and center is almost set. Remove pan from water batch. Coon on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and candy bar pieces.
