Baked Pecan Cheesecake - Prototype 1

Ingredients

• 2 pounds of yogurt cheese, derived from two 32-ounce containers of nonfat yogurt
• 16 ounces (1 pint) of whipped, lowfat cottage cheese
• 1 tablespoon granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon xanthan gum
• 2 eggs
• 2 cups corn syrup
• 1 teaspoon vanilla
• 4 oz. chopped pecans (about 1 cup, after chopping)
• 2 oz. melted, white chocolate
• 1/4 cup granulated sugar
• 3 tablespoons brown sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon vanilla
• 8 oz. (1 cup) 2-to-1 blend of yogurt cheese and cottage cheese
• 2 oz. All-Bran, ground up
• 4 tablespoons melted or softened butter
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 3 tablespoons arrowroot
• 5 cups (40 oz.) 2-to-1 blend of yogurt cheese and cottage cheese
• 2 teaspoons vanilla
• 4 eggs
• pecan filling (see above), prepared and slightly cooled