For the Crust:

1. Preheat your oven to 325ºF.
2. Pulse the vanilla wafers in a food processor or blender until reduced to a fine powder. Transfer to a medium bowl and add the sugar and melted butter. Stir until everything is evenly moistened.
3. Transfer to a 5-inch springform pan and press firmly and evenly into the bottom using your fingertips. The crust should only come up the sides just a bit.
4. Bake for 7-9 minutes, until fragrant and just beginning to brown. Remove from the oven and let cool completely. Turn the oven down to 200ºF.

For the Filling:

1. Line a bowl with a couple of layers of paper towels and add the cottage cheese. Let drain for about 30 minutes (for the sake of time, it’s best to do this before you make the crust).
2. Add the drained cottage cheese, cream cheese, and yogurt to a food processor and process until completely smooth, about 1-2 minutes. Add the sugar, salt, lemon juice, and vanilla to the bowl and process until mixed. Add the egg and process just enough to mix it all together.
3. Spray a paper towel with cooking oil, then wipe the sides of the pan until evenly greased, being careful not to disturb the crust.
4. Pour the filling into the pan, stopping about 1/2 inch below the rim.
5. Bake for 50 minutes, then turn the oven off and open the door just a bit. Let sit for 1 hour, then remove to a rack to cool.
6. Once cooled to room temperature, refrigerate for at least 4 hours. Remove the sides of the pan, cut into quarters, and serve.