Cranberry Ribbon Cheesecake

Crust:
6 tablespoons butter or margarine
1 1/2 cups finely crushed vanilla wafers (about 33)

Sauce:
1 cup granulated sugar
2 tablespoons cornstarch
1 1/2 cups cranberries
1 cup orange juice

Filling:
1 cup cottage cheese
16 ounces cream cheese, softened
1 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
3 eggs
2 teaspoons orange zest
1 (8 ounce) container vanilla yogurt

For crust, in a small saucepan melt butter or margarine. Stir in crushed vanilla wafers. Spread mixture evenly into a 9-inch springform pan. Press onto bottom and 1 inch up sides of the pan to form a firm, even crust. Set pan aside.

For sauce, in a medium saucepan stir together 1 cup sugar and the cornstarch. Stir in cranberries and orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove 3/4 cup of the sauce; cool slightly. Meanwhile, cover and chill remaining sauce in the refrigerator until serving time.

Place the 3/4 cup sauce in a blender container or food processor bowl. Cover and blend or process until smooth. Set the pureed sauce aside. Wash the blender container or food processor bowl.

For filling, place cottage cheese in the blender container or food processor bowl. Cover and blend or process until smooth. Transfer cottage cheese to a large mixing bowl. Add cream cheese, 1 cup sugar, flour and vanilla extract. Beat with an electric mixer on medium to high speed until combined. Add eggs all at once. Beat on low speed just until combined. Stir in orange peel.

Pour half of the filling into the crust-lined springform pan. Drizzle pureed sauce over the filling in the pan. Carefully top with the remaining filling, covering sauce as much as possible. Then place on a shallow baking pan on the oven rack. Bake at 375 degrees F for 45 to 50 minutes or until center appears nearly set when shaken.

Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Loosen crust from sides of the pan and cool for 30 minutes more. Remove sides of the springform pan. Cool completely, then chill in the refrigerator for at least 4 hours before serving.

Jut before serving, spread cheesecake with vanilla yogurt. Top with some of the chilled cranberry sauce. Pass remaining sauce.

Makes 12 to 16 servings.