CRANBERRY CHEESECAKE

1 1/2 C finely crushed vanilla wafers

6 T butter

2 C sugar, divided

2 T cornstarch

2 C cranberries

1 C orange juice

1 C cottage cheese

8 oz cream cheese

2 T flour

2 t vanilla

3 eggs

2 t orange zest

Pre-heat oven to 375 degrees.  Combine wafers and butter and press into 9 inch springform pan and set aside.  In medium saucepan stir together 1 cup sugar and the cornstarch.  Stir in cranberries and orange juice.  Cook and stir over medium heat until mixture gets thick and bubbly and cranberries burst open.  Reduce heat and continue to cook, stirring constantly, for 2 minutes.  Remove 3/4 cup of the sauce and refrigerate the rest.  Process sauce in food processor until smooth.  Add cottage cheese and process again until smooth.  Transfer to large mixing bowl.  Add cream cheese, remaining 1 cup sugar, flour and vanilla.  Beat with an electric mixer until smooth.  Add eggs and beat on low speed until combined.  Stir in orange zest.  Pour half the cream cheese mixture into the pan.  Drizzle pureed cranberry sauce over filling.  Carefully spoon remaining cheese mixture over sauce.  Place in a shallow baking pan and bake for 45-50 minutes or until center appears almost set.  Cool in pan on wire rack for 1 hour.  Cover and chill for at least 4 hours.  Remove cake from pan and serve with remaining sauce.