Cottage Cheese Cheesecake

Directions

1. Preheat oven to 350°. Coat the bottom and sides of a 9-in. springform pan with cooking spray; set aside.
2. In a small food processor, combine the graham cracker crumbs, melted butter and sugar. Pulse until mixture resembles wet sand; transfer to prepared pan. Press the crust evenly onto the bottom and about one inch up the sides of the pan. Bake 6-8 minutes or until lightly browned; cool on a wire rack.
3. Add cottage cheese to the clean bowl of food processor or high-powered blender; puree until smooth and creamy. Transfer to the bowl of a stand mixer fitted with a paddle attachment. Add yogurt, sugar, lemon zest, vanilla and salt; beat 1-2 minutes. With mixer on low add eggs, one at a time, until completely incorporated after each addition.
4. Place pan on double thickness of heavy-duty foil (about 18-in square). Securely wrap foil around pan. Pour batter onto the cooled crust; place springform pan in large baking pan; add 1-in. hot water to larger pan. Bake until the center is just set and the cheesecake slightly jiggles when gently shaken, 45-60 minutes. Transfer to a cooling rack; cool for 10 minutes. Carefully run a knife around edge of pan to loosen; cool one hour. Cover and refrigerator 8 hours or overnight.
5. Cut cheesecake into slices and top with desired toppings.