Instructions
1.Preheat oven to 180 C.
2.Prepare Graham Cracker crust first by combining graham cracker crumbs, cracker peanuts stirring well.Add melted butter and use a fork to combine ingredients well.
3.Pour crumbs into a form pan and press firmly into the bottom and up the sides of your pan. Set aside to frozen.

Cheesecake
4.In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and cottage cheese and stir until smooth and creamy.
5.Add sugar and vanilla sugar and corstarch and stir again until creamy.
6.With mixer on low speed, gradually add eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
7.Pour cheesecake batter into prepared springform pan.To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
8.Transfer to oven and bake on 180 C for about 20 minutes.
9.Later turn on 120C about 60 minutes.
10.Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks).
11.Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours.
12.Add sneakers,twix,lion,precels for decoration.