Coat bottom of a 9-inch springform pan with cooking spray; sprinkle with vanilla wafer crumbs.
Place cottage cheese in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Add cream cheese and next 5 ingredients; cover and process until smooth. Transfer mixture to a large bowl.
Beat egg whites and cream of tartar at high speed of an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Fold beaten egg white mixture and 2 tablespoons pecans into cream cheese mixture. Spoon into prepared pan. Bake at 325° for 50 minutes or until almost set. Remove from oven; increase temperature to 375°.
Combine sour cream and remaining 1/4 cup plus 2 tablespoons sugar, stirring until smooth. Spread mixture on top of cheesecake. Bake an additional 5 minutes. Remove from oven, and let cool on a wire rack. Cover and chill thoroughly. Sprinkle with remaining 1 tablespoon pecans.