---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cheesecakes, Fruits
       Yield: 12 servings
            -Dottie Cross  TMPJ72B
   1 1/2 c  Vanilla crumbs
     1/4 c  Granulated
     1/4 c  Finely chopped pecans
       6 tb Sweet butter; softened
   1 1/2 lb Creamed cottage cheese
     1/2 c  Granulated sugar
       2    Eggs
       1 ts Vanilla extract
     1/2 c  Light cream
       2 c  Canned peaches;
            - drained and crushed
   1 1/2 c  Sour cream
       1 tb Granulated sugar
       1 c  Canned sliced peaches;
            - drained
    Pan: 9 springform pan Crust:
   In a medium-size bowl, combine the vanilla wafer
   crumbs, sugar, chopped pecans, and butter. Blend well
   with fingers, fork, or pastry blender. Press or pat
   the mixture onto the bottom and sides of a
   well-buttered springform pan. Chill in the freezer for
   15 minutes.
    Filling: 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
   the mixture into the chilled pan. Place the springform
   pan inside of a larger pan containing 1 inch of water
   and bake in a preheated 325 degree oven for 1-1/2
   hours. Transfer the cake to a wire rack and allow to
   cool for 30 minutes.
    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 degree
   oven for 5 minutes. Transfer the cake to a wire rack
   and let cool completely. Remove the sides of the
   springform pan and decorate the top of the cake with
   the sliced peaches. Refrigerate overnight. Remove the
   cake from the refrigerator 2 hours before serving.
    From: Dottie Cross Reformatted for MM by CLM, HCPM52C