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1
Preheat oven to 350; grease a 9-inch springform pan with 3 inch sides.
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2
Make the crust: in a bowl, combine cookie crumbs, pecans, and butter; press mixture into bottom of cheesecake pan and freeze.
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3
Filling: In a large mixer bowl, beat cream cheese, sour cream, cottage cheese, and sugar on med-high speed for 3 minutes.
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4
Add eggs, one at a time, beating after each addition.
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5
Mix in flour, blood orange juice, zest, nutmeg, and vanilla; pour over frozen crust.
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6
Bake for 45-55 minutes or until top is light brown and the center has a slight jiggle to it.
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7
Cool on the counter for 10 minutes (do not turn the oven off); the cake will sink slightly.
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8
Topping: in a bowl, combine the sour cream, sugar, zest, juice, and vanilla; pour mixture into center of cooled cake and spread out to edges.
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9
Bake for 5 minutes; cool on a rack for 2 hours.
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10
Cover and refrigerate for at least 6 hours before decorating or serving.
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11
Decoration: do this just before ready to serve--in a well-chilled bowl, whip cream on med-high speed until soft peaks form.
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12
With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form.
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13
Ice top of cake with whipped cream or piped rosettes around top of cake; sprinkle with zest; serve immediately.
