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1
Preheat oven to 325F, with rack in lower third.
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2
Assemble a 9-inch springform pan with the rimmed side of the pans bottom facing down.
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3
Coat pan with cooking spray; line side with a long strip of waxed or parchment paper.
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4
In a food processor, grind graham crackers until fine crumbs form.
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5
Add oil and pulse to moisten.
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6
Transfer crumbs to prepared pan, and press firmly into the bottom.
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7
Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.
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8
Meanwhile, clean bowl and blade of food processor.
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9
Blend cottage cheese and cream cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes.
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10
Add 3/4 cup sugar, the sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.
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11
Pour filling into crust (crust can be hot or warm).
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12
Bake until barely set in center, about 1 hour.
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13
Turn oven off; let cake cool in oven 1 hour.
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14
Transfer cake in pan to a wire rack, and let cool completely, about 2 hours.
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15
Cover and refrigerate until firm, at least 3 hours or up to 2 days.
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16
While cake is baking, in a large skillet, combine cherries and remaining 2 tablespoons sugar.
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17
Boil until liquid is thick and syrupy, 10 to 15 minutes.
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18
Let cool, then transfer to a bowl, cover, and refrigerate at least 2 hours or up to 2 days.
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19
To serve, unmold cheesecake (peel off and discard paper lining).
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20
Transfer to a serving platter; top with cherry topping.
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21
(Per Serving)
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22
Calories: 263
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23
Fat: 9.7g (4.7g Saturated Fat)
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24
Protein: 14.9g
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25
Carbohydrates: 30.9g
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26
Fiber: 1.6g
