To prepare crust: Preheat oven to 325 °F. Put a kettle of water on to heat for the water bath. Coat a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.
Finely grind vanilla wafers in a food processor. Add oil and process until well combined. Press into the bottom of the pan.
To prepare filling: Puree cottage cheese in a food processor until smooth, stopping to scrape down the sides. Add cream cheese, granulated sugar, brown sugar and cornstarch. Process until smooth. Add egg, egg whites, yogurt, bourbon, if using, and vanilla; process until smooth. Pour over crust.
Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the outside of the springform pan.
Bake the cheesecake until the edges are set but the center still jiggles, 50 to 60 minutes. Turn off the oven. Spray a knife with cooking spray and run it around the edge of the pan. Let the cheesecake stand in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack; remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled.
Just before serving, sprinkle the cheesecake with Pecan Praline Topping.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Per serving: 207 calories; 7 g fat(3 g sat); 0 g fiber;
28 g carbohydrates; 8 g protein;
12 mcg folate; 26 mg cholesterol;
24 g sugars; g added sugars; 151 IU vitamin A;
0 mg vitamin C; 94 mg calcium; 0 mg iron;
262 mg sodium; 151 mg potassium
Carbohydrate Servings: 2
Exchanges: 1 other carbohydrate, 1/2 lean meat, 1 fat