Peach  Cheesecake

Ingredients
Crust

• 11/2 cups vanilla cookie crumbs

• 1/4 cup sugar

• 1/4 cup finely chopped pecans

• 6 tablespoons butter; softened

Filling

• 1 1/2 pounds creamed cottage cheese

• 1/2 cup sugar

• 2 eggs

• 1 teaspoon vanilla

• 1/2 cup light cream

• 2 cups canned peaches; drained and crushed

Topping

• 1 1/2 cups sour cream

• 1 tablespoon sugar

• 1 cup caned sliced peaches; drained

Method

In a medium size bowl, combine vanilla wafer crumbs, sugar, chopped pecans and butter. Press or pat the mixture onto the bottom of a 9 inch well buttered spring form pan. Chill in freezer for 15 minutes. In a large bowl, beat the cottage cheese, sugar and eggs until smooth. Add the vanilla and light cream and continue to beat until smooth and fairly thick. Gently fold in the crushed peaches. Pour mixture into the chilled pan. Place the spring form pan inside of a larger pan containing 1 inch of water and bake in a preheated 325°F oven for 1 1/2 hours. Transfer the cake to a wire rack and allow to cool for 30 minutes. Prepare topping. In a small mixing bowl, beat the sour cream and sugar until smooth. spread the mixture evenly over the top of the cake and bake in a preheated 350°F oven for 5 minutes. Transfer the cake to a wire rack and let cool completely. Remove the sides of the spring form pan and decorate the top of the cake with sliced peaches. Refrigerate over night. Remove the cake from refrigerator 2 hours before serving.

Yield: 12 servings