1. In a medium bowl, stir together vanilla wafer crumbs and butter. Press the mixture into the bottom and 1-3/4” up the sides of a 9” spring form pan. Set aside.
  2. In a large bow, stir together cream cheese, 0.75 cup sugar, flour, and vanilla. Beat with an electric mixer on low speed until smooth. Set aside. Place cottage cheese in a blender or food processor.  Blend until smooth. Stir into cream cheese mixture. Stir in the 4 tbsp of cherry brandy. Beat in eggs on low speed just until combined.  You do not want to incorporate too much air into the batter.
  3. Preheat the oven to 375°F (190°C). Pour half of the cheese mixture into the crust-lined pan. Spread 2 cup of the fruit on top. Top with remaining cheese mixture and 1/2 cup of the fruit. Place in a shallow baking pan in the preheated oven.
  4. Bake for 45-50 minutes or until the center appears nearly set when shaken. Cool on a wire rack for 15 minutes. Loosen sides. Cool completely on wire rack. Cover and chill for at least 4 hours, or until ready to serve,
  5. For topping, in a medium bowl combine remaining 2 cups fruit, 1 tbsp cherry brandy, and 1 tbsp sugar or top with 2 cups fresh fruit. Cover and chill for up to 2 hours. To serve, cut cheesecake into wedges. Top each serving with fruit topping (or option to use fresh fruit).

*Fresh or frozen fruit can be used but you do need to drain off some of the excess juice from the frozen. For step #3 I have blended the 1-1/2 cup fruit in a blender and then added it into the center of the cheesecake for a smoother center.  Fresh fruit can be used as a topping to this cheesecake too instead of step #5.