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 pur