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1
Pan: 9 inch springform pan Crust: In a medium-size bowl, combine the vanilla wafer crumbs, sugar, chopped pecans, and butter.
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2
Blend well with fingers, fork, or pastry blender.
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3
Press or pat the mixture onto the bottom and sides of a well-buttered springform pan.
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4
Chill in the freezer for 15 minutes.
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5
Filling: In a large bowl, beat the cottage cheese, sugar, and eggs until smooth.
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6
Add the vanilla and light cream and continue to beat until smooth and fairly thick.
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7
Gently fold in the crushed peaches.
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8
Pour the mixture into the chilled pan.
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9
Place the springform pan inside of a larger pan containing 1 inch of water and bake in a preheated 325 degree F oven for 1 1/2 hours.
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10
Transfer the cake to a wire rack and allow to cool for 30 minutes.
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11
Topping: In a small mixing bowl, beat the sour cream and sugar until smooth.
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12
Spread the mixture evenly over the top of the cake and bake in a preheated 350F (180C) F oven for 5 minutes.
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13
Transfer the cake to a wire rack and let cool completely.
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14
Remove the sides of the springform pan and decorate the top of the cake with the sliced peaches.
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15
Refrigerate overnight.
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16
Remove the cake from the refrigerator 2 hours before serving.
